Thai fried eggs, or kai dao, are far more than just a simple breakfast staple; they're a culinary experience. Unlike their Western counterparts, Thai fried eggs boast a unique combination of textures and flavors. The edges are crispy and golden brown, a result of the high heat, while the yolks remain gloriously runny, creating a delightful contrast. A subtle sweetness from a touch of sugar, balanced by the savory depth of fish sauce, elevates this humble dish to a level of surprising complexity. This seemingly simple preparation unlocks a world of flavor rarely encountered in other fried egg variations.
The magic lies in the precise balance of ingredients and the careful cooking technique. Ready to master the art of the perfect Thai fried egg? Let's dive into the step-by-step instructions and discover the secrets to achieving that perfect balance of crispy and creamy perfection.
Tools Needed
- Pan
- Knife
- Bowl
- Stove
Ingredients
- Shallots: 10g
- Green onions: 10g
- Chili pepper: 5g
- Lemon: 1/2
- Sugar: 1/2 tablespoon
- Chili sauce: 2 tablespoons
- Ground pepper: 1/4 tablespoon
- Seasoning powder: 1/2 tablespoon
- Fish sauce: 1 tablespoon
- Annatto oil: 2 tablespoons
- Eggs: 6
- Water: 2 tablespoons
- White rice
- Cucumber
- Tomatoes
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauce
- Prepare shallots and green onions. Finely chop the chili pepper (remove seeds if you prefer less spicy).
- sugar, chili sauce, ground pepper, seasoning powder, fish sauce, and lemon juice. Add water and stir well.
Step 2. Sauté Aromatics and Create the Base Sauce
- Heat annatto oil in a pan. Add shallots and chili, cook until slightly golden brown and fragrant.
- Add the spice mixture to the pan and stir well. Cook over low heat for about 2 minutes until slightly thickened.
Step 3. Fry the Eggs
- Heat oil in a non-stick pan. Fry eggs until soft-boiled, avoiding overcooking.
Step 4. Assemble and Serve
- Pour the sauce over the fried eggs. Add green onions and chili for garnish.
- Serve hot with white rice, cucumber and tomatoes.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Use medium-sized onions for a more fragrant flavor.
- Adjust the spiciness by adding more or less chili pepper.
- Season the sauce to your preference. Add more fish sauce for saltiness or sugar for sweetness.
- The oil must be hot when frying the eggs to achieve a beautiful, slightly runny texture.
Nutrition
- N/A
FAQs
1. What makes Thai fried eggs different from regular fried eggs?
Thai fried eggs use fish sauce and sugar, adding a unique savory-sweet flavor and often resulting in crispier edges.
2. How do I get the perfect runny yolk?
Use medium-low to medium heat and cook the eggs just until the whites are set but the yolks are still very soft. Don't overcook!
3. Can I use other oils besides vegetable oil?
Yes, you can experiment with other high-heat oils like canola or peanut oil. Avoid oils with strong flavors that might compete with the egg's delicate taste.
With just a few simple ingredients and a little practice, you can now easily recreate the authentic flavors of Thai fried eggs at home. This versatile dish is perfect for breakfast, lunch, or even a quick and satisfying snack. Enjoy the delightful combination of crispy edges and runny yolks—a taste of Thailand on your plate!