Thai · Breakfast
Fried Eggs with Fish Sauce
Two fried eggs shallow-fried in hot oil until the whites turn crispy and brown at the edges while yolks remain runny, finished with fish sauce, fresh chili, and scallion. Served over steamed jasmine rice with a lime wedge, this is a Thai breakfast staple built on salty-savoury contrast.
$2
5 minsPrep
5 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
476Calories
16.8gProtein
36.8gFat
18.8gCarbs
1.7gSugar
1.3gFiber
649mgSodium
420mgChol
7.2gSat Fat
285mgPotassium
72mgCalcium
2.4mgIron
1.1mcgVitamin B12
13mgVitamin C
gluten-free
low-carb
rich-umami
all-time-classics
breakfast
gluten-free
Instructions
1
Prep
Crack the eggs into a small bowl and set a lime wedge aside. Slice the chili and scallion thinly, and have the fish sauce ready.
2
Fry
Heat the vegetable oil in a small skillet over high heat until shimmering, about 1 minute. Slide in the eggs and fry 2 to 3 minutes until the edges turn lacy, crisp, and golden brown while yolks stay soft.
3
Plate
Lift the eggs onto a plate with a slotted spoon. Spoon the jasmine rice alongside, drizzle fish sauce over the whites, scatter chili and scallion on top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 4 tbsp60ml vegetable oil, for shallow-frying
- 2 tsp2 tsp fish sauce
- 22 fresh chili
- 22 scallion
- 22 lime wedge, for squeezing
- 1 cup150g cooked jasmine rice, to serve
