Eggs almost always have a starring role in my meal rotation.
Usually Ill do a soft scramble, or a low-heat fried egg on toast for breakfast.
Khai dao is a crispy Thai fried egg and it deserves more than toast to carry it.
Unlikedeep-fried eggs, Khai dao is shallow-fried, which makes a huge difference in texture and presentation.
Somepans suit different styles of eggsbetter than others.
If you’re using a wok, then there’s no need to mess with the pan while cooking.
If your pan only has short sides, thats okay, just dont tilt very deeply.
Heat the pan over medium heat for a few minutes.
Prepare the egg
I like to crack my egg into a small, wide bowl while the oil heats.
I do this primarily so I dont have to get my hands too close to the hot oil.
Fry the khai (egg)
After about three minutes, check the oil.
It should be shimmering.
When you tilt the pan, it should quickly flow to one side, not creep like cold oil.
The egg crisps and bubbles the best when the oil is screaming hot.
Tilt the pan so the oil gathers in a puddle on one side.
With your other hand, carefully slide the egg into the hot oil.
The egg will begin to bubble and sizzle immediately.
Put down the egg bowl but keep the pan tilted.
After one or two splashes, youll see the yolk start to cloud-over.
After about two minutes, the white will be cooked and have brown, lace-y edges.
The yolk will be medium-runny when you crack into it.
Remove the egg with a slotted metal spatula and place it on a paper-towel-lined plate.
Mama brand instant noodles are already perfect, but the only way to improve them is with khai dao.
So I made myself two.
