Discover the secrets to how to make puffy, crispy beautiful Thai fried eggs just like they do on the streets of Thailand!
Why You’ll Love This Recipe
- LEARN FROM AN EXPERT THAI COOKING CLASS TEACHER: A Thai cooking class instructor (aka me, Sherri! :)) will be teaching you step-by-step all my top Thai cooking secrets for Thai Fried Eggs in this recipe!
- EASY, CRISPY, AND FLAVORFUL: Thai Fried Eggs take just minutes to make but have a crispy, golden-brown edge with a tender yolk inside. You won’t believe how easy it is to get that signature Thai crispy egg texture at home!
- PERFECT FOR ANY MEAL: Whether you serve it over rice, with Spicy Thai Basil Chicken, or eat it for breakfast with toast, this simple egg dish goes with everything!
What Are Thai Fried Eggs?
Thai Fried Eggs, aka Kai Dao (ไข่ดาว) literally means ‘star egg’ in Thai because of its crispy, bubbly edges that resemble a star. Isn’t that the cutest name??
Unlike Western-style fried eggs, Thai Fried Eggs are deep-fried in hot oil until the edges are irresistibly crunchy while the yolk stays runny or just set. They are often served over rice alongside Thai stir-fries like Spicy Thai Basil Chicken or Garlic Pepper Chicken.
Also, Thai Hubby and my kids like them for breakfast with Golden Mountain seasoning sauce and white pepper for a simple yet insanely delicious side or breakfast dish!
EXPERT THAI COOKING CLASS TEACHER
Sherri’s Story
The first time I had Thai Fried Eggs was at a street food stall in Bangkok. I watched as the vendor cracked an egg into a sizzling hot wok filled with bubbling oil. Within seconds, the edges puffed up and turned crispy golden brown, while the yolk stayed runny and rich.
It was served over a plate of jasmine rice alongside Spicy Thai Basil Chicken, and from the first bite, I was hooked. That crispy, airy texture with the creamy yolk made my mouth go crazy with excitement!
Once I learned how easy it was to make at home, we make them all the time and even all 4 of my kids can make them by themselves, and now you can too!
Ingredient Notes
Uh-oh! Don’t have some of these ingredients? Don’t worry! Just look below for how to sub them in my Additions and Substitutions section!
- 2-4 room temperature eggs – Older eggs are best since the whites spread out more and create a more lacy, fluffy texture. Room temperature eggs fry up better than cold eggs since they wont lower the oil heat. If you need them to get to room temperature quicker, put them in a bowl of hot water while you prep and they should be good once it’s time to fry them.
- 1/2 cup neutral high-heat oil (vegetable, canola, or peanut oil) – Essential for achieving the crispy, airy texture Thai Fried Eggs are known for. You really do need this much oil if you really want them to crisp up. If you don’t care that much about them getting that bubbly, fluffy texture, you can use less oil, and they will still be crispy, but not as fluffy.
- 1/2 tsp Thai Golden Mountain Seasoning Sauce (optional) – Adds umami, but you can leave it out or swap with soy sauce.
- 1/2 tsp white pepper (optional) – A common Thai seasoning for a mild heat and extra depth of flavor.
- Nam Pla Prik (optional)– I call this a Thai Flavor Bomb sauce and you find it on every table in Thailand like you find salt and pepper in America. It always has fish sauce and Thai chilies, but Thai Hubby loves how mine also has lime juice, a little sugar and garlic.
How to Make Thai Fried Eggs: Step by Step
Heat the oil: In a wok or a nonstick frying pan, heat about 1/2 cup of oil over medium-high heat until shimmering, and just about to start smoking. If you aren’t sure if it’s hot enough, drop in a bit of the egg to see if it bubbles up immediately. If it does, it’s hot enough, if not, wait a little more.
Crack the egg in: Gently crack the eggs as close as you can into the hot oil to help it not splatter as much. The edges should immediately start bubbling and puffing up it will seem like the eggs are filled with crazed, noisy excitement.
Fry without touching: Let the egg fry untouched for about 30-45 seconds until the edges turn golden and crispy and gorgeous.
Cook to you preference:
- Yolk runny: take it out as soon as the edges are crispy and golden.
- Slightly firmer yolk: use a spoon to gently ladle hot oil over it to cook the top of the egg some until it’s firmed up.
- Crispy on both sides: Flip it, and let it cook another 30 seconds or so on the other side.
Remove and drain: Once cooked to your liking, remove the egg and drain on paper towels.
Serve immediately: Sprinkle with Golden Mountain seasoning sauce, and white pepper like we do for breakfast alongside our toast, or sprinkle on some Nam Pla Prik over and it serve it alongside your favorite Thai stir-fry dish like Spicy Thai Basil Chicken!
Recipe Tips & Tricks
- Less Oil Method: My 4 kids like to make their own Thai Fried Eggs for breakfast, but being around so much super hot oil freaks them out. So they just put a few tablespoons of oil in a small frying pan. When they wave their hand over the pan and it feels hot, they crack in the egg. The eggs don’t get puffy since it’s not much oil, but they still get crispy, which they like, and it’s easier for them to make and healthier. So use whatever method you prefer and it’s still yummy!
- Old and not cold eggs: Older eggs are best since the whites spread out more and create a more lacy, fluffy texture. Room temperature eggs fry up better than cold since they wont lower the oil heat. If you need them to get to room temperature quicker, put them in a bowl of hot water while you prep and they should be good once it’s time to fry them.
- Use a wok for the best crisp! The shape of a wok helps fry the egg evenly and get those iconic crispy edges.
- Don’t overcrowd the pan. Fry one egg at a time for perfect results.
- Adjust oil temperature. Too hot? The egg will burn. Too cold? It won’t puff up properly. Aim for shimmering oil, just about to start smoking!
Storage & Reheating
Fridge:
According to the USDA, cooked eggs are best eaten fresh but can be stored in the fridge for up to 2 days.
Freezer:
Not recommended—Thai Fried Eggs taste best fresh!
Reheat:
To bring back crispiness, quickly refry the egg in a hot pan with a little oil for about 30 seconds. Avoid microwaving, as it makes the egg rubbery.
Additions and Substitutions
- Golden Mountain Seasoning substitute: Fish sauce, soy sauce, or coconut aminos.
- White pepper substitute: Black pepper.
- Oil substitute: Any high-heat oil like avocado oil can work, but traditional Thai Fried Eggs are best with neutral oils.
Your Questions Answered
What is fried egg in Thai?
A fried egg in Thai is called khai dao (ไข่ดาว).What are other popular Thai egg dishes?
Thais love their eggs! Here are some other popular Thai egg dishes:
- Son-n-law Eggs aka Deep-fried hard boiled eggs! So amazing!
- Thai Fried Rice Omelette
- Thai Omelette
- Spicy Thai Fried Egg Salad
- Thai Crab Omelette
What’s the difference between Thai Fried Eggs and regular fried eggs?
Thai Fried Eggs are deep-fried, creating crispy, bubbly edges and an airy texture. Regular fried eggs are pan-fried with less oil and don’t get as crispy.
What dishes go well with Thai Fried Eggs?
We always love all of these alongside our Thai Fried Eggs!
How can you make a Thai fried egg salad?
Check out my Thai Fried Egg Salad Recipe to learn how!What oil should be used for a Thai style fried egg?
Use vegetable oil or peanut oil for frying Thai-style eggs. They have a neutral flavor and work well for achieving that crispy, golden texture.What sauce do Thais eat with Thai fried eggs?
Thais typically eat Thai fried eggs with Nam Pla Prik. I like to make mine with fish sauce, Thai fresh chilis, garlic, lime juice and a touch of sugar.
If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!
Print
Thai Fried Eggs
- Total Time: 10 minutes
- Yield: 1
Description
Discover the secrets to how to make puffy, crispy beautiful Thai fried eggs just like they do on the streets of Thailand!
Ingredients
-
2-4 room temperature eggs
-
1/2 cup neutral high-heat oil (vegetable, canola, or peanut oil)
Optional Toppings
-
1/2 tsp golden mountain seasoning sauce (optional)
-
1/2 tsp white pepper (optional)
- Nam Pla Prik (to taste, optional)
Instructions
- Heat the oil: In a wok or a nonstick frying pan, heat about 1/2 cup of oil over medium-high heat until shimmering, and just about to start smoking. If you aren’t sure if it’s hot enough, drop in a bit of the egg to see if it bubbles up immediately. If it does, it’s hot enough, if not, wait a little more.
- Crack the egg in: Gently crack the egg as close as you can into the hot oil to help it not splatter as much. The edges should immediately start bubbling and puffing up it will seem like the eggs are filled with crazed, noisy excitement.
- Fry without touching: Let the egg fry untouched for about 30-45 seconds until the edges turn golden and crispy and gorgeous.
- Cook to you preference:
- Yolk runny: take it out as soon as the edges are crispy and golden.
- Slightly firmer yolk: use a spoon to gently ladle hot oil over it to cook the top of the egg some until it’s firmed up.
- Crispy on both sides: Flip it, and let it cook another 30 seconds or so on the other side.
- Remove and drain: Once cooked to your liking, remove the egg and drain on paper towels.
- Serve immediately: Sprinkle with Golden Mountain seasoning sauce, and white pepper like we do for breakfast alongside our toast, or sprinkle on some Nam Pla Prik over and it serve it alongside your favorite Thai stir-fry dish like Spicy Thai Basil Chicken!
Notes
Additions and Substitutions
- Golden Mountain Seasoning substitute: Fish sauce, soy sauce, or coconut aminos.
- White pepper substitute: Black pepper.
- Oil substitute: Any high-heat oil like avocado oil can work, but traditional Thai Fried Eggs are best with neutral oils.
Recipe Tips & Tricks
Less Oil Method: My 4 kids like to make their own Thai Fried Eggs for breakfast, but being around so much super hot oil freaks them out. So they just put a few tablespoons of oil in a small frying pan. When they wave their hand over the pan and it feels hot, they crack in the egg. The eggs don’t get puffy since it’s not much oil, but they still get crispy, which they like, and it’s easier for them to make and healthier. So use whatever method you prefer and it’s still yummy!
Old and not cold eggs: Older eggs are best since the whites spread out more and create a more lacy, fluffy texture. Room temperature eggs fry up better than cold since they wont lower the oil heat. If you need them to get to room temperature quicker, put them in a bowl of hot water while you prep and they should be good once it’s time to fry them.
Use a wok for the best crisp! The shape of a wok helps fry the egg evenly and get those iconic crispy edges.
Don’t overcrowd the pan. Fry one egg at a time for perfect results.
Adjust oil temperature. Too hot? The egg will burn. Too cold? It won’t puff up properly. Aim for shimmering oil, just about to start smoking!
- Prep Time: 5
- Cook Time: 5
- Category: Eggs
- Method: Stove-Top
- Cuisine: Thai
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Love learning how to make Thai fried eggs at home! Thanks for the recipe!