Thai Fried Egg

Name: Thai Fried Egg
Prep time: 3 min
Cook time: 4 min
Total time: 7 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1/4 cup neutral cooking oil; 2 large eggs; 2 tsp fish sauce; 2 Thai bird eye chilis, thinly sliced

Crispy fried eggs with blistering lacy edges and a rich runny yolk, seasoned with fish sauce and fresh chilis.

7 minEasyServes 2190 cal/serving

ThaiBreakfastStovetopPescatarianLow CarbKetoHigh ProteinHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreePork-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

1/4 cup neutral cooking oil
2 large eggs
2 tsp fish sauce
2 Thai bird eye chilis, thinly sliced

Instructions

1

Heat 1/4 cup neutral cooking oil in a small skillet or wok over medium-high heat until shimmering.
2

Crack 2 large eggs into the oil and let whites puff and blister.
3

Spoon oil over whites until edges are crispy and yolk remains runny.
4

Remove to a serving dish, drizzle with 2 tsp fish sauce, and garnish with 2 thinly sliced Thai bird eye chilis.

Questions

How long does Thai Fried Egg keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Thai Fried Egg?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cha Manao Thai Limeade drink
Steamed Rice Vermicelli side
Salted Honeydew Sea Salt Cream Tea drink

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