Thai-style Deep Fried Egg with Runny Yolk

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a subtle flavor while canola oil is more cost-effective.

Switch on the heat.

Put in all the cooking oil.

Set the time for 5 minutes for the oil to get hot.

Crack the egg into a bowl to ensure freshness.

Crack one more egg into another bowl.

Crack 2 eggs at a time to minimize bowl usage.

After 5 minutes, the oil is hot and ready.

Put the egg in the oil.

Use a long-handled spoon or spatula to push the egg yolk to the center of the egg white.

Scoop some hot oil and place it over the top of the egg to cook it faster.

Fry until the bottom part of the egg white is crispy, about 1 minute.

Remove the egg from the hot oil before the yolk is cooked.

Rest the egg on a strainer to drip off excess oil.

Continue with the second egg, guiding the yolk to the center of the egg white.

Fry the second egg for about 1 minute until the bottom is crispy.

Remove the second egg from the oil before the yolk is cooked and rest it on the strainer.

Continue frying the rest of the eggs until complete.

While waiting for the eggs to cook, crack more eggs.

Once the excess oil has dripped off, place the eggs on a serving plate.

Continue to fry more eggs until all are done.

Place the last egg on a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens