Kai jiao moo sap

Method

1. 1 Beat the eggs until fluffy for 2 minutes, season with fish sauce and pepper, then squeeze in a few drops of lemon juice to make the eggs light and airy.
2. 2 Mix the ground pork and chopped scallions into the bowl of eggs and stir well.
3. 3 Heat oil in a deep pan until very hot; test by dropping a drop of egg into it – it should bubble immediately.
4. 4 Pour the egg mixture from a height to allow the eggs to puff up, fry for 2 minutes, then flip and fry for another 2 minutes until the edges are golden and crispy.
5. 5 Remove from the oil and place on paper towels to drain. Place on top of hot rice and serve with Thai sweet chili sauce.

With an appliance

• Oven 21 min

  Replace step 4: Pour the egg and meat mixture into the preheated and greased round mold, bake the center bar at 220 degrees for 7 minutes, rotating the mold at the 4th minute; turn on the top heat for the last minute to brown the edges.