Let’s talk about Thai-style fried eggs, or “Kai Dao” (ไข่ดาว)! These are no ordinary sunny-side-ups, they’re crispy, golden, puffed-up eggs with lacy brown edges and rich, runny yolks. They’re often served over rice, drizzled with a little sauce, and eaten with stir-fried dishes (especially spicy ones). In Thai cuisine, the fried egg isn’t just a topping — it’s a bold statement.
And the best part? They’re super fast and easy to make — but there’s an art to getting them crispy, bubbly, and restaurant-style. I’ll walk you through the how, the why, and the flavor magic.
Time:
- Prep: 1 minute
- Cook: 3–4 minutes
- Total: Under 5 minutes!
Ingredients (per egg)
- 1 large egg (room temp is ideal)
- 2–3 tbsp neutral oil (like vegetable, canola, or rice bran oil)
- Pinch of salt
- Optional: splash of fish sauce or soy sauce
How to Make It (Traditional Wok Method)
1. Heat the Oil
- In a wok or small skillet, heat 2–3 tablespoons of oil over medium-high to high heat until shimmering and just starting to smoke.
- The oil should be very hot — like shallow frying, not just greasing the pan.
2. Crack the Egg In
- Crack the egg into a small bowl (to control placement), then carefully slide it into the hot oil.
- It will sizzle violently and bubble up immediately — that’s good! Don’t move it.
3. Fry Without Flipping
- Let the egg fry for about 45 seconds to 1 minute, until the edges puff and turn golden brown and crispy.
- Tilt the pan slightly and use a spoon to baste hot oil over the whites if they’re taking longer to set.
- Don’t flip — the yolk stays runny (unless you want it cooked through, which is also fine).
4. Remove and Drain
- Use a slotted spatula or spoon to lift the egg out of the oil and transfer to a paper towel-lined plate.
- Sprinkle with a pinch of salt or drizzle with fish sauce for Thai authenticity.
Alternate Cooking Method (Flat Pan)
If you don’t have a wok:
- Use a small nonstick or carbon steel skillet, heat 2–3 tbsp oil on high
- Fry just like above, keeping oil depth enough to allow bubbling edges
- Works great with one egg at a time!
What to Serve With Thai Fried Eggs
Thai-style fried eggs are traditionally served over:
- Jasmine rice
- With Pad Krapow (Thai basil chicken or pork) — a classic combo
- Garlic stir-fried veggies or chili-fried tofu
- Drizzled with a little nam pla prik (fish sauce + chili + lime)
Or make a Bangkok-style breakfast:
- Steamed rice
- Fried egg
- Sriracha + Maggi sauce on the side
- Cucumber slices and crispy shallots
Sauce Ideas
Try one of these as a drizzle or dip:
- Nam Pla Prik:
1 tbsp fish sauce + 1 chopped Thai chili + squeeze of lime - Sweet Soy Chili Sauce:
1 tbsp soy sauce + 1 tsp sugar + splash of vinegar + minced garlic - Bang Bang Twist:
Mix 2 tbsp mayo + 1 tbsp sweet chili sauce + squeeze of lime — and drizzle on your egg like a wild fusion brunch topping!
Pro Tips
- Use high heat and enough oil. You’re not just frying, you’re shallow-frying.
- Room temperature eggs puff more dramatically than cold ones.
- Don’t crowd the pan. Cook one at a time for best results.
- Crispy edge lovers: You can even spoon hot oil over the yolk to “set” it while keeping it jammy inside.
Timing Summary
| Step | Time |
|---|---|
| Prep (crack eggs, heat oil) | 1–2 minutes |
| Frying (per egg) | 2–3 minutes |
| Drain & serve | < 1 minute |
| Total Time | ~4–5 minutes per egg |
For multiple eggs, cook in batches for best results.
Recommended Equipment
| Tool | Purpose |
|---|---|
| Wok or small skillet | For high-heat, shallow frying (traditional method) |
| Slotted spatula or spoon | To remove egg without excess oil |
| Paper towel-lined plate | To drain excess oil after frying |
| Small bowl (optional) | To crack the egg into before adding to hot oil |
| Heat-safe spoon | For basting oil over whites if needed |
| Tongs or tilt-friendly pan | Helps if you want to angle the pan while basting or frying |
Wok tip: A rounded-bottom carbon steel wok gives that signature bubble-crisp texture, but any small skillet will do if the oil is hot enough.
Nutritional Information (Per 1 Thai-style Fried Egg)
Note: Based on 1 large egg fried in ~2 tsp absorbed oil (rest drained). No sauce added.
- Calories: ~120 kcal
- Fat: 10g
- Saturated fat: 2.5g
- Protein: 6g
- Carbs: 0g
- Fiber: 0g
- Cholesterol: ~185mg
- Sodium: ~70mg (more if sauce is added)
Add ~20–30 kcal for sauces like fish sauce, sweet chili, or soy-based dips.
Thai-Style Fried Eggs (Kai Dao)
These are no ordinary sunny-side-ups, they’re crispy, golden, puffed-up eggs with lacy brown edges and rich, runny yolks. They’re often served over rice, drizzled with a little sauce, and eaten with stir-fried dishes (especially spicy ones). In Thai cuisine, the fried egg isn’t just a topping — it’s a bold statement.And the best part? They’re super fast and easy to make — but there’s an art to getting them crispy, bubbly, and restaurant-style. I’ll walk you through the how, the why, and the flavor magic.
Ingredients
Equipment
Method
How to Make It (Traditional Wok Method)
Heat the Oil
- In a wok or small skillet, heat 2–3 tablespoons of oil over medium-high to high heat until shimmering and just starting to smoke.
- The oil should be very hot — like shallow frying, not just greasing the pan.
Crack the Egg In
- Crack the egg into a small bowl (to control placement), then carefully slide it into the hot oil.
- It will sizzle violently and bubble up immediately — that’s good! Don’t move it.
Fry Without Flipping
- Let the egg fry for about 45 seconds to 1 minute, until the edges puff and turn golden brown and crispy.
- Tilt the pan slightly and use a spoon to baste hot oil over the whites if they’re taking longer to set.
- Don’t flip — the yolk stays runny (unless you want it cooked through, which is also fine).
Remove and Drain
- Use a slotted spatula or spoon to lift the egg out of the oil and transfer to a paper towel-lined plate.
- Sprinkle with a pinch of salt or drizzle with fish sauce for Thai authenticity.
Alternate Cooking Method (Flat Pan)
If you don’t have a wok:
- Use a small nonstick or carbon steel skillet, heat 2–3 tbsp oil on high
- Fry just like above, keeping oil depth enough to allow bubbling edges
- Works great with one egg at a time!
Nutrition
Notes
What to Serve With Thai Fried Eggs
Thai-style fried eggs are traditionally served over:
1 tbsp fish sauce + 1 chopped Thai chili + squeeze of lime
Sweet Soy Chili Sauce:
1 tbsp soy sauce + 1 tsp sugar + splash of vinegar + minced garlic
Bang Bang Twist:
Mix 2 tbsp mayo + 1 tbsp sweet chili sauce + squeeze of lime — and drizzle on your egg like a wild fusion brunch topping! Pro Tips
- Jasmine rice
- With Pad Krapow (Thai basil chicken or pork) — a classic combo
- Garlic stir-fried veggies or chili-fried tofu
- Drizzled with a little nam pla prik (fish sauce + chili + lime)
- Or make a Bangkok-style breakfast:
- Steamed rice
- Fried egg
- Sriracha + Maggi sauce on the side
- Cucumber slices and crispy shallots
1 tbsp fish sauce + 1 chopped Thai chili + squeeze of lime
Sweet Soy Chili Sauce:
1 tbsp soy sauce + 1 tsp sugar + splash of vinegar + minced garlic
Bang Bang Twist:
Mix 2 tbsp mayo + 1 tbsp sweet chili sauce + squeeze of lime — and drizzle on your egg like a wild fusion brunch topping! Pro Tips
- Use high heat and enough oil. You’re not just frying, you’re shallow-frying.
- Room temperature eggs puff more dramatically than cold ones.
- Don’t crowd the pan. Cook one at a time for best results.
- Crispy edge lovers: You can even spoon hot oil over the yolk to “set” it while keeping it jammy inside
