Crack the eggs into a bowl. Finely sliced the springs onions.

Add spring onions along with the light soya sauce, sesame oil and white ground pepper into the bowl. Mix well together using chopsticks or a fork.

In a pan on high heat, add the cooking oil. Let oil heat up until very hot (smoking). To test it oil is ready, dip a chopstick into the egg mixture and then into the oil. If it sizzles, it's ready. Pour the egg mixture into the pan. Spread the mixture around the pan to cook the eggs evenly. Let it cook on one side until golden brown.

Once one side is golden brown and the egg mixture holds together, turn the egg over using a spatula and fry the other side until golden brown.

When egg is cooked, the outside will be crispy and the inside is soft. Turn off the heat and transfer onto a serving plate. Serve the Thai omelette immediately while hot with congee rice or a bowl of steamed rice, a side dish if vegetables, tofu and chilli oil.