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Pickles and Tea | Thai-Style Fried Egg (Kai Dao)
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Pickles and Tea Adventures in Asian American Cooking

Thai-Style Fried Egg (Kai Dao)

fried egg

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!

Makes: 1 fried egg
Time: 5 minutes

1 to 2 tablespoons canola oil
1 egg

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.

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.

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.

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

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

  • Filed Under

    July 16, 2014
  • Author

    Born in Indonesia and raised in Singapore, Pat Tanumihardja writes about food, travel, and lifestyle through a multicultural lens. Pat especially enjoys covering topics that converge on food, history and culture and has been published in numerous international, national and regional publications. Her cookbook, The Asian Grandmothers Cookbook—Home Cooking from Asian American Kitchens is a treasury of family recipes and stories spanning over a dozen Asian cultures.

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