| | |

Thai Fried Egg Recipe (Kai Dao)

This post may contain links to affiliate websites, such as Amazon, and I receive an affiliate commission for any purchases made by you using these links. I appreciate your support!

In this Thai fried egg recipe, you’ll learn how to make the perfect kai dao. You know, those with the creamy, runny yolks, and the crispy golden brown edges you find in Thailand. They’re perfect for breakfast or as a side with your favorite street food.

A Thai fried egg served on pasta.

A kai dao is a big part of our eating habits, and there’s a slightly different technique to it than the Western sunny-side-up eggs.

We in Thailand have our own special egg recipes. Like, we make Thai soft boiled egg and son-in-law eggs (hard boiled eggs) in a unique way, enjoy minced pork omelette, and the fried egg you’ll learn to make today is something many Thai people eat on a daily basis.

Let’s first take a look at what exactly makes it so special, and I’ll also share some tips on how to make the perfect Thai egg before we get started with cooking.

What is a Thai fried egg

A Thai fried egg, or kai dao, is an egg that’s fried in a lot of hot oil, so it’s almost deep-fried. It’s known for its crispy edges and soft, runny yolk, and is usually served with street food.

Crispy fried egg

The most common dish you’ll find a kai dao with is definitely the street food classic pad kra pao, a holy basil stir-fry. The runny yolk matches perfectly with the often spicy dish, and the oil absorbed by the egg only makes it tastier.

Authentic pad kra pao pork served over rice with a fried egg.
Pad kra pao, topped with a perfect fried duck egg.

Ever since I taught my husband how to make the perfect fried egg, he eats at least 4 eggs a day! We have our own chickens, so the eggs are always fresh and very tasty.

You can also make this recipe with duck eggs. The difference is that duck egg yolks are even creamier and have a fuller taste.

When I make a Thai fried egg, I like to spoon some of that hot oil over the yolk. This will cook the yolk a bit, and create a layer, making it less runny.

Close-up of Thai fried egg salad, or yum kai dao, with a spoon lifting egg and vegetables.
You can use your kai dao in Thai fried egg salad, a healthy dish with fresh vegetables and a tasty dressing.

Personally, I also like it when the edges of the egg white are really brown and crispy. You can experiment a bit to find how you like it best. Cooked long or short, with a runny yolk or also spooned with oil.

Best oil for frying egg

For frying eggs, you want to use an oil that can handle high heat without burning. It’s also important to use a neutral flavored oil. Peanut oil, vegetable oil, and canola oil are great choices because of their high smoke point and neutral flavor.

For making a kai dao, it’s also really important to use enough oil, so the egg almost swims in it.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for Thai fried egg recipe: chicken eggs and oil.
  • Eggs
  • Oil – A high-smoke point oil with neutral flavor like canola oil or vegetable oil is essential.

How to make Thai fried egg

Oil in a wok pan.

Step 1: Fill the bottom of a round-bottomed pan, like a wok, with a neutral oil. Heat over medium heat and make sure to get the oil very hot before moving on, almost to the point of smoking.

Step 2: Crack the egg into the center of the oil. It will puff up quickly.

Step 3: Once it has cooked a bit, I like to loosen the bottom of the egg from the pan with a spatula. This makes it easy to remove the egg from the pan when it’s done.

Step 4: For a runny yolk, let the egg cook as it is. You can also spoon some hot oil over the yolk, which will set the yolk a bit and make it less runny.

Thai fried egg cooking in a wok.

Step 5: When the edges are golden brown and crispy, and the egg white is cooked, the egg is ready. Slide your spatula under the egg and tilt it against the edge of your pan to drain off any excess oil, and then it’s ready to serve. Enjoy!

Kitchenware

  1. Wok or deep-frying pan: A round bottom pan is great for making a Thai fried egg because the egg can sit in a pool of oil, which makes the edges crispy without needing a lot of oil to fill the pan.
  2. Spatula: This is essential for removing the egg from the hot oil. It’s also easy to spoon some of the oil on the yolk with a spatula, and for pressing the egg against the side of your wok.

What to serve with deep fried egg

Just like a salted egg can be used as a topping for Thai congee, a Thai fried egg can be added on top of many dishes.

As mentioned before, this fried Thai egg is often served with street food. In Thailand, we call these dishes that can be ordered on the street side ahaan taam sang.

Personally, I find it delicious with a serving of Thai fried rice, khao pad krapow, and pad krapow chicken. You can serve it with your favorite Thai food, by itself as a snack in between meals or as breakfast with steamed jasmine rice.

Authentic Thai egg recipes

Loved reading this Thai fried egg recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on FacebookInstagram, and Pinterest.

Thai Fried Egg Recipe (Kai Dao)

A Thai fried egg served on pasta.
Learn how to make the perfect kai dao with this easy and delicious Thai fried egg recipe.
Praew
Prep Time 0 minutes
Cook Time 5 minutes
Total Time 5 minutes
Cuisine Thai
Course Breakfast, Side Dish
Serving Size 1 people

Ingredients

  • neutral oil (enough to cover the bottom of the pan)
  • 1 egg

Instructions

  • Fill the bottom of a round-bottomed pan, like a wok, with a neutral oil. Heat over medium heat and make sure to get the oil very hot before moving on, almost to the point of smoking.
  • Crack the egg into the center of the oil. It will puff up quickly.
  • Once it has cooked a bit, I like to loosen the bottom of the egg from the pan with a spatula. This makes it easy to remove the egg from the pan when it’s done.
  • For a runny yolk, let the egg cook as it is. You can also spoon some hot oil over the yolk, which will set the yolk a bit and make it less runny.
  • When the edges are golden brown and crispy, and the egg white is cooked, the egg is ready. Slide your spatula under the egg and tilt it against the edge of your pan to drain off any excess oil, and then it’s ready to serve. Enjoy!

Notes

  • You can use chicken eggs or duck eggs for a richer, creamier yolk.
  • It’s important to use a round bottom pan, like a wok pan.
  • Make sure the oil covers the bottom of the round pan, so the egg can fry nicely.
     
     

Similar Posts

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating