• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Eggs Snacks

Chiang Mai street food-style mini omelettes

Published: 07.15.2021 » Last updated: 10.28.2022

Inspired by an ubiquitous street food that’s fun, cute and delicious all at the same time, our home version was cooked in a cast iron aebleskiver pan.

Chiang Mai street food-style mini omelettes with sausagemeat and shrimps

My daughter and I were scouring the Chiang Mai Sunday Night Market, saw quail egg omelettes being cooked in a pan that looked like an oversized takoyaki pan, and we decided we could do with a snack. I enjoyed them so much that I decided to try making them at home.

The first time I made these mini-omelettes, I used a takoyaki pan. But the grooves were too small and too deep. Plus our takoyaki pan is lightweight and a proper crust did not form on the underside of the omelettes. So, we got an aebleskiver pan. It’s a Danish pan used for making aebleskiver — spherical Danish pancakes. It looks like this.

Heating aebleskiver pan on stove

Yes, it looks like a takoyaki pan but the grooves of the aebleskiver pan are wider and shallower. We bought the aebleskiver pan primarily to cook banh khot. Although an authentic banh khot pan has even wider and shallower grooves than an aebleskiver pan, this is the closest thing we could get. A heavy cast iron aebleskiver pan yields better results.

Ingredients for Chiang Mai Street Food-style Mini Omelettes

And, this time, instead of just sprinkling chopped vegetables over the eggs, whole shrimps went on top of some and chopped spicy sausage meat went on top of the rest.

Brushing aebleskiver pan with oil and pouring beaten eggs

Just heat the aebleskiver pan, make sure it’s hot before brushing the grooves with oil then pour in beaten eggs. Do not fill to the brims. Stop when the grooves are about three-quarters full because you’re adding toppings and you don’t want the eggs to overflow.

Topping eggs in aebleskiver pan with shrimps, sausagemeat and vegetables

While the eggs are still very wet, start dropping your toppings on top. I like to start with the proteins and end with chopped vegetables.

Cooking CHiang Mai style mini omelettes in aebleskiver pan

Cover the pan and let the eggs cook until firm and the undersides have formed a golden crust. Enjoy the mini omelettes as a snack.

Chiang Mai street food-style mini omelettes

Connie Veneracion
Beaten eggs are poured into a special pan (a cast iron aebleskiver pan is used here), topped with whole shrimps, chopped spicy sausage meat, bell pepper and scallions, and cooked until set. This Chiang Mai street food is served with chili sauce for dipping. Sweet chili sauce is equally good.
For the sausage meat, Fully cooked sausage (casing discarded) is used here. If using sausage with raw meat, slit the casing and discard, and pan fry the sausage meat in its own fat until done before adding to the eggs.
Chiang Mai street food-style mini omelettes with shrimps
Print Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Snack
Cuisine Thai
Servings 4 people

Equipment

  • Aebleskiver pan

Ingredients
  

Fillings

  • 6 whole shrimps - shelled, deveined and tossed with salt and pepper
  • 1 spicy sausage - chopped
  • 2 bell peppers - deseeded and chopped
  • ¼ cup thinly sliced scallions

Omelettes

  • 4 large eggs
  • salt
  • pepper
  • 2 tablespoons cooking oil

Instructions
 

  • Prepare all your ingredients and lay them out like an assembly line.
  • In a bowl with a spout, beat the eggs with two to three pinches of salt and as much pepper as you like.
  • Set the aebleskiver pan on the stove over medium heat and brush the grooves liberally with oil.
  • Pour the beaten eggs into the grooves until about three quarters full.
  • Add the whole shrimps into some of the grooves, and chopped sausage meat into the others.
  • Sprinkle chopped bell pepper and sliced scallions on top of the shrimps / sausage meat.
  • Cover the pan and cook the mini omelettes until firm and the undersides are browned and crisp (by this time the shrimps will be fully cooked and the sausage meat heated through).
  • Scoop out the mini omelettes using a spoon and transfer to a plate.
  • Repeat until all the ingredients have been used up.
  • Serve the Chiang Mai street food-style mini omelettes with sweet chili sauce.
Print Pin Recipe
Keyword Snack, Street food

More Eggs

Salted egg and garlic fried rice

Salted duck egg and garlic fried rice

Century eggs the vegetables and sauce

Are century eggs preserved for 100 years?

Sambal eggs

Sambal eggs

Crab and corn egg drop soup

Crab and corn egg drop soup

Baked shrimp omelette sprinkled with Parmesan and parsley

Baked shrimp omelette

Egg in the basket with spicy hotdogs

Egg in the basket

Newsletter department

  • #19 How to stir fry like a pro
    03.30.2023
    It’s one of the most common cooking methods in Asia. Food and travel shows make it look intimidating but, armed with a few tricks, any cook can learn to stir fry restaurant quality food at home.

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact
Udon and pork with chili peanut sauce garnished with scallions and sesame seeds

Udon and pork with chili peanut sauce

Chicken, tomatoes and thyme in olive oil, with pot of thyme in background

Chicken, tomatoes and thyme in olive oil

Kung Pao tofu

10-minute Kung Pao tofu

Kung pao chicken

Kung pao chicken

Macaroni salad with ham and cheese, carrot, celery, crushed pineapple, pickle relish and mayo

Macaroni salad with ham and cheese

Potatoes and green beans salad

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved