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