Thai-style fried egg (kai dao)

Thai fried eggs are made crispy around the edges from the hot fry oil, but can stay as runny as you like in the center. Great for breakfast or lunch, as an add-on or on their own, these eggs are a quick and easy go-to meal.

Pickles and Tea
Thai-style fried eggs, or kai do, are a delicious addition to any savory dish, or even on their own for a quick meal.

Frying an egg Thai-style (or Indonesian-style for that matter!) requires quite a bit of oil so that the edges crisp up nicely. In fact, you’re almost deep frying it. Use the smallest frying pan you own (I used a 7-inch pan and it was perfect) but you may still need more oil to fry to the same effect. Some people say a wok is best for frying eggs, but be warned, you’ll need at least an inch of oil!

Thai-style fried egg

Makes: 1 fried egg
Time: 5 minutes

1 to 2 tablespoons canola oil
1 egg

1. Heat the oil in a 7- to 8-inch cast iron pan over medium-high heat until it shimmers and gives off a few wisps of smoke.

2. Crack the egg into the middle of the pan. The egg should be swimming in the oil, albeit in shallow waters (yes, you need that much!). Add more oil if necessary. Cook for 1 to 2 minutes until the edges turn frilly and brown, and the bottom of the egg is golden brown. If you’re not using a cast iron pan, it might take longer.

3. Turn the heat down to medium-low, cover and cook for about 1 minute, or until the yolk is cooked to your liking. I like mine runny. Or, flip the egg over and cook until the yolk is cooked to your liking.

4. Remove the egg from the pan and drain on a paper towel. Repeat, topping up the oil as needed.

5. Serve immediately with Thai Basil Pork and Eggplant for breakfast, or as a simple, satisfying lunch with rice and drizzled with sweet soy sauce.

Related post on Pickles and Tea: Indonesian-Style Chicken-Mushroom Noodles (Bakmi Ayam Jamur)

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