Thai · Breakfast
Fried Eggs with Fish Sauce (Keto)
Two large fried eggs cooked in oil until the edges turn lacy and crisp, finished with fish sauce and soy sauce, topped with fried garlic and fresh chili, and served over sautéed cabbage instead of rice for a savoury, low-carb weeknight meal.
$3
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
428Calories
18.9gProtein
35.6gFat
10.8gCarbs
4.1gSugar
2.6gFiber
1014mgSodium
837mgChol
6.4gSat Fat
476mgPotassium
96mgCalcium
2.7mgIron
1.1mcgVitamin B12
42mgVitamin C
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Crack the eggs into a bowl. Thinly slice the garlic, chili, scallion, and cabbage. Gather everything within reach of the stove.
2
Sauté
Warm 1 tsp oil in a small skillet over medium heat and sauté the cabbage for 2–3 minutes, stirring, until translucent at the edges. Tip onto a plate.
3
Fry
Heat 2 tbsp oil in the same skillet over medium-high heat until shimmering. Slide in the eggs and fry undisturbed for 2–3 minutes until edges brown and crisp, yolk still runny.
4
Bloom
Scatter the sliced garlic into the hot oil around the eggs for 30 seconds, watching closely so it turns golden rather than burnt.
5
Finish
Drizzle fish sauce and soy sauce over the cooked eggs directly in the skillet and tilt briefly off heat to coat the whites glossy.
6
Plate
Slide the eggs onto the sautéed cabbage, scatter the fried garlic, chili, and scallion on top, and finish with a squeeze of lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 4 tbsp60ml vegetable oil, for frying
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp white pepper
- 22 small fresh chili
- 22 scallion
- 7 oz200g cabbage
- 2 tsp10ml vegetable oil, for the cabbage
- 2 tbsp30ml lime juice
