Forget a boring ole scramble? There’s so much more you can do with eggs. In their new book, “The Perfect Egg,” Jenny Park and Teri Lyn Fisher, of the popular food blog Spoon Fork Bacon take us behind the inexpensive, protein-rich food.

“Not many other ingredients in the world are as versatile or as nourishing,” says Park. To prove it she and Fisher created over 100 recipes from Poached Yolk Stuffed Ravioli to Indian Bhurji using the ingredient. “We wanted to show people that it’s fun to think outside the box when it comes to eggs and egg cookery,” she says. Along with enticing recipes, the ladies share tons of information, from understanding the egg grading system to proper cooking techniques.

And for those who have minimal cooking skills but still want to whip up something more exciting than a fried egg. “Our Khai Yat Sai is probably the way to go,” says Park. “It’s like a fancier meat stuffed omelet and you can add or leave out different flavor options, if desired.”

Serves 4
Many countries have a popular filled omelet in their cuisine. This Thai version, stuffed with ground pork, is one of our favorites because its thin, crepe-style omelet allows the bold, savory filling to take center stage. Although it appears here in the breakfast chapter, it also makes a quick and easy dinner. Either time of day, don’t hold back on the Sriracha sauce!

31⁄2 tablespoons vegetable oil
1 pound ground pork
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 small yellow onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh lemongrass
1⁄2 teaspoon peeled and minced fresh ginger
1⁄2 serrano chile, seeded and minced
1⁄3 cup frozen petite green peas, thawed
1 green onion, white and green parts, thinly sliced
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
6 eggs
1 red jalapeño chile, seeded and minced
2 green onions, white and green parts, thinly sliced
4 tablespoons vegetable oil
Salt and freshly ground black pepper

To make the filling, place a large skillet over medium-high heat and add 2 table-spoons of the oil. When the oil is hot, add the pork and cook, breaking it up with a wooden spoon, for about 4 minutes until about half-cooked. Remove from the heat and transfer the pork to a bowl. Add the oyster sauce and fish sauce, mix well, and set aside.


Wipe out the skillet, return it to medium-high heat, and add the remaining 11 ⁄2 tablespoons of oil. When the oil is hot, add the yellow onion, garlic, lemon-grass, ginger, and serrano chile and sauté, stirring frequently, for 4 to 5 minutes. Return the pork to the skillet, lower the heat to medium, and continue to cook and stir for about 5 minutes, until the pork is cooked through. Gently mix in the peas, green onion, salt, and pepper and remove from the heat. Taste and adjust the seasoning.

To make the omelets, whisk together the eggs, jalapeño chile, and green onion in a bowl. Place an 8-inch skillet over medium heat and add 2 tablespoons of the oil. When the oil is hot, pour a quarter of the egg mixture into the skillet and immediately swirl the pan to form a thin omelet. Lower the heat to medium-low and cook for 3 to 4 minutes, just until the surface sets.

Spoon a quarter of the filling over half of the omelet, then gently fold the uncovered half over the filling. Transfer the omelet to a plate and keep warm. Repeat to make three more omelets, adding more oil to the skillet as needed.
Lightly season the omelets with salt and pepper and serve immediately.

Credit: Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.