Khai Jiao

I admit, this is not much to look at, but it is possibly the best Asian egg dish I have had, and maybe one of two go to ways to prepare eggs (prior to trying this, I also enjoy a more traditional French style omelet, leaning towards a less fluffy and thinner version that has a lot of flavor). I added green beans, and you can add anything--I put in in the pan with the oil hot, and then added egg over it once it was heated a bit. 2 large eggs ½ teaspoon lime juice or vinegar ½ teaspoon Thai fish sauce 1 tablespoon water 1 tablespoon rice flour or cornstarch 2-4 Tbs. vegetable oil (the traditional recipe has 3-4 times this much--it is supposed to fry!) Combine eggs, lime juice or vinegar, fish sauce, water, and rice flour or cornstarch in a medium bowl. Beat with a fork until frothy. If the flour forms a few lumps, break up as many as possible with a fork. Heat the vegetable oil in a small pot or a round-bottom wok set over medium-high heat until lightly smoking. Hold the egg bowl about one foot above the pan and pour the egg mixture into the oil in one go. The egg mixture will immediately puff up. Do not disturb it. After a minute or once the bottom is browning, flip the omelet. There’s no need to keep it nice and round; we want asymmetrical edges. Let the other side cook for another 30 seconds. Remove the omelet from the pan and serve immediately.