As a celebration of Julia Child, I decided to make a Thai rolled omelet!

Julia Child's Rolled Omelet - Thai Style By Michelle Tam https://nomnompaleo.com

I was recently asked to participate in JC100, a national campaign involving restaurants, chefs, bookstores, and bloggers, all celebrating Julia Child and her legacy. Each week from May 7th through August 15th (Julia’s 100th birthday), we’ll receive a recipe of Julia’s to cook (or adapt) and share. I couldn’t wait to participate. After all, Julia has been one of my culinary idols ever since I spied her on my parents’ grainy television screen three decades ago.

Julia Child holding a large fish.

She fascinated me: A towering, warbly-voiced, grandmotherly figure who could quickly and casually whip up dishes that I’d never seen before in my mother’s Chinese kitchen. Julia was so relaxed in the kitchen – dropping food and picking it up, tasting dishes-in-progress with her fingers, adding butter when in doubt. She was so real (something I can’t say about most television chefs these days), and made even the most difficult recipes look effortless and goofily fun.

Julia inspires me to lighten up (not literally – fat rules!), chill out, and have a blast in the kitchen – regardless of the results. It’s just food, and if you make it with love, it’ll turn out wonderfully.

The inaugural JC100 recipe is Omelette Roulée or rolled omelet from Julia’s classic “Mastering the Art of French Cooking.” Because I’ve been crushing on Thai omelets (Kai Jeow) as of late, I thought this was a perfect opportunity to combine Julia’s omelet technique and my own Asian pantry ingredients – and ghee instead of butter to make it perfectly Whole30®-friendly. Win-win!

Time to make a Thai-style rolled omelet!

Serves 1

Ingredients:

  • 2 large pastured eggs
  • ½ teaspoon Red Boat Fish Sauce
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped scallions
  • ⅛ of a lime
  • 1 tablespoon ghee

Here’s what to do:

Grab a couple of pastured eggs…

Pasteurized eggs in a carton.

Someone holding two eggs in their hand.

…and crack ‘em in a bowl.

Someone cracking an egg into a bowl.

Then, measure out the fish sauce

Someone grabbing a bottle of Red Boat fish sauce.

Measuring out fish sauce over a bowl with two cracked eggs.

…and add it to your eggs.

Chop the cilantro…

A bunch of cilantro on a towel.

…scallions…

The ends of a bunch of scallion.

Someone thinly slicing up scallions.

…and lime wedge. Look! There’s your mise en place!

A mise en place of cilantro, scallions, and limes for Thai rolled omelet.

Puncture the yolks with a pair of chopsticks (or a plain old fork if you’re not down with the Asian theme)…

Someone puncturing the yolks of the cracked eggs in a bowl with chopsticks.

…before whisking the eggs and fish sauce thoroughly.

Someone whisking the eggs and fish sauce in a bowl with chopsticks.

Add the herbs…

Adding the cilantro and scallions to the bowl of mixed eggs.

…squeeze the juice from the lime wedge…

Squeezing fresh lime into the bowl of mixed eggs.

….and mix until blended.

An overhead shot of mixed eggs in a bowl with herbs.

Heat the ghee in a seasoned 8-inch cast iron skillet over high heat.

A spoonful of ghee being added to a cast iron skillet.

Swirl it around to cover the sides of the pan, and add the eggs.

The scrambled egg mixture is added into the cast iron pan, cooking in a thin layer.

Let the eggs sit undisturbed for a few seconds…

Cooking the eggs undisturbed in a cast iron skillet.

…and then start jerking the pan back towards you at a 20 degree angle so the omelet begins to roll over itself at the bottom of the pan.

Cooking the omelet in Julia Child's rolled style.

A closeup of the eggs cooking in a cast iron skillet.

A closeup of the eggs cooking in a cast iron skillet.

Once it’s mostly cooked through, grab a plate…

Transferring the cooked omelet to a plate.

…and tip the omelet out of the pan.

Transferring the cooked omelet onto a plate.

A closeup of a Thai rolled omelet on a plate.

Garnish with additional cilantro and scallions, and dig in!

Adding cilantro to the Thai rolled omelet.

Thank you, Julia!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


Julia Child's Rolled Omelet Thai-Style

5 from 2 votes
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings 1
Here's my Thai-inspired adaptation of Julia Child's rolled omelet!

Ingredients 
 

  • 2 large eggs
  • ½ tsp Red Boat fish sauce
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped scallions
  • lime
  • 1 tbsp ghee
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Instructions 

  • Grab your eggs and crack them in a bowl.
  • Measure out your fish sauce and add it to the bowl with the eggs.
  • Chop up your cilantro, scallions, and lime. Then, puncture the egg yolks (I like to use chopsticks!) and whisk to mix the eggs and fish sauce.
  • Add the cilantro, scallions, and lime juice to the bowl with the whisked eggs. Mix again until blended.
  • Heat the ghee in a seasoned 8-inch cast iron skillet over high heat. Swirl it around to cover the sides of the pan, and add the eggs.
  • Let the eggs sit undisturbed for a few seconds and then start jerking the pan back towards you at a 20 degree angle so the omelet begins to roll over itself at the bottom of the pan.
  • Once it’s mostly cooked through, grab a plate and tip the omelet out of the pan. Garnish with additional cilantro and scallions, and dig in!

Nutrition

Calories: 263kcal | Carbohydrates: 2g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 366mg | Sodium: 362mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




1 Comment

  1. 5 stars
    Very delicious. My initial thought it may need salt but no salt needed. I followed the instructions, I enjoyed the simplicity of the recipe and the combination of fish sauce and lime. Thank you.