Thai Omelette

Instructions

1. 1

   Whisk eggs vigorously with fish sauce, lime juice, white pepper, cornstarch, and water until foamy.

2. 2

   Heat oil in a small wok or 8-inch skillet over medium-high heat until shimmering and very hot.

3. 3

   Pour the egg mixture from about 8 inches above the pan so it puffs.

4. 4

   Let the bottom crisp, then use a spatula to fold or flip. Cook another 30 to 60 seconds until set but still tender inside.

5. 5

   Drain briefly on paper towels and serve immediately over jasmine rice.