Kai Jeow Moo Sab (Thai Fried Omelet with Pork)
“我第一次吃了一个煎蛋佤邦s on the street in Thailand,” says Leah Cohen, chef of New York’s Pig & Khao. “I had never eaten a deep-fried egg and I was shocked that it was crispy but still tender. My mind was blown and [the] low-and-slow egg cooking that my French training taught me was turned on its ear.” Two important tips: Whisk the eggs well until light and frothy and uniform in color, and make sure that the oil is smoking hot.