This easy Thai fried egg recipe teaches you how to make the perfect kai dao! Iโll show you how to get those crispy edges with a runny yolk or a fully cooked center.
A Thai fried egg, or kai dao (เนเธเนเธเธฒเธง) in Thai, is cooked in lots of hot oil until the edges turn crispy and golden. It’s known for its bubbly texture and soft or fully cooked yolk.
What to know before you cook
We have our own chickens and eat eggs every single day. Whether itโs breakfast, lunch, or dinner, thereโs almost always something with egg on the table. Two of our favorites are Thai omelette and the crispy one weโre making today.
What makes a Thai style fried egg different from a Western sunny side up is the cooking method. In Thailand, the egg is deep-fried in hot oil until the edges turn bubbly and golden. The yolk can stay soft or be cooked all the way through.
Making it is easy. All you need is one pan, a spatula, a good splash of oil, and an egg. Itโs so simple youโll have it memorized after the first try!
Ingredient notes and substitutes
Scroll down for tips and detailed steps, or jump straight to the recipe card if youโre ready to fry.
- Egg (1) – You can use regular chicken eggs or duck eggs. Duck yolks are creamier and have a richer flavor.
- Oil (1 cup) – The best oil for frying eggs is one with a high smoke point and neutral taste, like canola or vegetable oil. Avoid olive oil or anything with strong flavor.
How to make Thai fried egg
Step 1: Fill the bottom of a wok or round-bottomed pan with oil. Heat over medium until the oil is very hot and shimmering, almost smoking.
Step 2: Crack an egg directly into the hot oil. It should puff up and sizzle right away.
Step 3: Let the egg fry without touching it for a few seconds. Once the bottom sets, gently loosen it with a spatula so it doesnโt stick and will be easier to remove later.
Step 4: For a runny yolk, leave the egg to cook as is and remove it as soon as the edges are golden and crispy. For a firmer yolk, carefully spoon some of the hot oil over the top. This will cook the surface of the yolk.
Step 5: When the edges are crispy and the whites are fully cooked, the egg is done. Slide a spatula underneath and lift it out. Let the oil drain briefly by tilting it against the side of the pan, then serve immediately.
Serving suggestion
You can enjoy kai dao with rice and a dash of Maggi or prik nam pla. Itโs also really popular on top of pad kra pao or tossed into yum kai dao.
More Thai egg recipes to try
That’s all you need to know to make this easy Thai crispy fried egg recipe. Let me know how your kai dao turns out in the comments! Follow me on Facebook, Instagram, and Pinterest.
Thai Fried Egg Recipe (Kai Dao)
Equipment
- Wok or round-bottomed pan
- spatula
Ingredients
- 1 cup neutral oil, enough to cover the bottom of your pan
- 1 egg
Instructions
- Add enough oil to cover the bottom of a wok or round bottomed pan. Heat over medium until very hot and shimmering.
- Crack the egg into the center of the oil. It should puff up and sizzle immediately.
- Let it fry undisturbed for a few seconds. Once the bottom sets, gently loosen it with a spatula.
- For a runny yolk, cook until the edges are golden and the whites are set. For a cooked yolk, spoon some hot oil over the yolk until it sets.
- When done, lift the egg out with a spatula. Let excess oil drain off by tilting it against the side of the pan. Serve hot.
Notes
- Use the nutrition card in this recipe as a guideline.
- You can use chicken eggs or duck eggs. Duck eggs give a richer, creamier yolk.
- Use a round-bottomed pan, like a wok, so the oil pools in the center.
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Make sure the oil fully covers the bottom. This helps the egg puff up and fry evenly.
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