Step 1

Combine eggs, lime juice or vinegar, fish sauce, water, and rice flour or cornstarch in a medium bowl. Beat with a fork until frothy. If the flour forms a few lumps, break up as many as possible with your fingers.

Step 2

Heat the vegetable oil in a small pot or a round-bottom wok set over medium-high heat until lightly smoking. Hold the egg bowl about one foot above the pan and pour the egg mixture into the oil in one go

Step 3

The egg mixture will immediately puff up. Do not disturb it. After 20 seconds, flip the omelet. There’s no need to keep it nice and round; we want asymmetrical edges. Let the other side cook for another 20 seconds. Remove the omelet from the pan and serve immediately.