Chiang Mai-style Quail Eggs Omelet
Inspired by an ubiquitous street food that's fun, cute and delicious all at the same time, I served Chiang Mai-style quail eggs omelet over rice.
- Takoyaki pan
- Crack the quail eggs into a bowl. Add salt and pepper (or your preferred seasoning) and whisk thoroughly.
- Brush the holes of the takoyaki pan with oil.
- Place the oiled takoyaki pan on the stove over medium heat.
- Using a teaspoon, half fill each hole of the takoyaki pan with the egg mixture.
- When the edges of the omelets are firm (the eggs would have risen at this point), drop a few pieces of tomato and a pinch of scallion slices on top.
- Continue cooking until the omelets are firm and the undersides are lightly browned and crisp.
- Serve the quail eggs omelets with sweet chili sauce.
Omelet is just omelet, and what sets apart one person’s omelet from the versions of other cooks is the way the eggs are seasoned. I seasoned mine with muoi ot, Vietnamese chili salt, which we bought in Hanoi. I would have used a Thai mixed seasoning but we didn’t buy any in Chiang Mai (we did buy plenty of tea and herbal infusions though). The only seasoning we brought home was a bottle of soy sauce and I couldn’t use that because that would have added unnecessary liquid to the egg mixture. Seasoning the eggs with salt and pepper is quite fine, really. It’s just that if you want to make your own and very unique version of this dish, you might want to consider experimenting to make your own blend of salt and spices. About the cooking oil… Yes, you have to oil the takoyaki pan. I have a non-stick model and I still oil it. If your takoyaki pan is not non-stick, you may need more than a teaspoonful of oil.
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