Creamy Egg Crepe on Rice (Khao Khai Khon ข้าวไข่ข้น)
Recipe type: One-Plate Meal
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1¼ cups cooked rice, pressed tightly into a 8-ounce bowl or a round one-cup measuring cup with flat bottom, unmolded onto a dinner plate, and kept warm
  • 1 tablespoon vegetable oil
  • 3 large eggs
  • ¼ cup whole milk, half-and-half, or heavy cream
  • 1 teaspoon fish sauce or ½ teaspoon salt
  • ¼ teaspoon ground white (recommended) or black pepper
  • ½ cup's worth of add-ins - This could be anything, or a combination of things, pre-cooked and cut into dice measuring ¼ to ½ inch. Leftover cooked chicken, ham, peas, etc. -- all work well. Here, I sauteed ¼ lb of bay scallops with 2 caps of fresh shiitake mushroom (sliced thinly) in a separate pan just until the scallops barely turned opaque, cooled the mixture, and drained off the liquid.
  • Chopped green onions and fresh chilies for garnish, optional (Cilantro works well too.)
  1. First, make sure you have a nonstick skillet with a flat bottom. The bottom part should measure 10 inches across for this recipe to work well. If your skillet measures 12 inches across, you can use it too; simply add one more egg to the recipe, increase the milk by one tablespoon, and increase the fish sauce by ½ teaspoon (I would still keep the add-ins at ½ cup total). A skillet with the bottom that measures less than 10 inches or more than 12 inches won't work well.
  2. In a medium bowl, beat the eggs, milk, fish sauce, and ground pepper with a fork just until blended. Try not to beat too much air into the mixture; it's okay if some strands of egg whites remain. Set it aside.
  3. Place the skillet over medium-high heat. Once the skillet is hot, add the vegetable oil to it. Swirl the skillet around so the oil coats its bottom.
  4. Add the egg mixture to the skillet. Swirl the skillet around so the egg mixture covers its the entire surface of its bottom; keep the skillet as close to the stove as possible so that it won't lose heat. With a thin spatula (a heatproof silicone spatula works well here), carefully lift the egg crepe around the edges to let the part that's still liquid to fall to the bottom of the pan. This step should take no more than one minute.
  5. Scatter the add-ins all over the surface of the egg crepe, making sure they're evenly distributed. Immediately turn off the heat.
  6. Keep the skillet on the same stove which has now been shut off, and let the residual heat continue to cook the crepe undisturbed for 3 minutes. The bottom of the crepe should be thoroughly cooked and slide easily back and forth in the skillet. The top of the crepe should be creamy and glossy; though the surface still looks wet (that's great!), when you hold the pan at 45 degrees perpendicular to the floor, nothing should move. At least, this is how I like it. If you like your egg crepe runnier, let the skillet sit on the stove for only one minute.
  7. Carefully slide the egg crepe out of the skillet onto the rice. Sprinkle the garnish on top. Consume immediately.
Recipe by SheSimmers at