Asian•quick
Thai Fried Egg (Kai Dao)
Quick and easy Thai fried egg recipe with golden crispy edges and a runny or set yolk.
- Prep time
- 2 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup neutral oil (enough to cover the bottom of your pan)
- 1 egg
Instructions
- 1
Add enough oil to cover the bottom of a wok or round bottomed pan. Heat over medium until very hot and shimmering.
- 2
Crack the egg into the center of the oil. It should puff up and sizzle immediately.
- 3
Let it fry undisturbed for a few seconds. Once the bottom sets, gently loosen it with a spatula.
- 4
For a runny yolk, cook until the edges are golden and the whites are set. For a cooked yolk, spoon some hot oil over the yolk until it sets.
- 5
When done, lift the egg out with a spatula. Let excess oil drain off by tilting it against the side of the pan. Serve hot.