Thai · Breakfast
Fried Eggs with Fish Sauce (Gluten-Free)
Crisp-edged fried eggs finished with fish sauce, lime juice, and fresh chili for a Thai breakfast staple. The whites blister and lace at the edges in hot oil while yolks stay soft, then scattered with scallion and cilantro over steamed jasmine rice.
$2
5 minsPrep
6 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
440Calories
15.9gProtein
38.2gFat
13.3gCarbs
1.8gSugar
1.2gFiber
722mgSodium
423mgChol
6.2gSat Fat
242mgPotassium
68mgCalcium
2.1mgIron
1.2mcgVitamin B12
11mgVitamin C
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Crack the eggs into a small bowl. Thinly slice the chili and garlic, and have everything ready by the stove.
2
Fry
Heat vegetable oil in a small skillet over medium-high heat for 2 minutes until shimmering. Slide in the eggs and fry for 2–3 minutes, tilting to baste edges until whites are crisp and lacy while yolks stay soft. Scatter garlic slivers into the oil for 30 seconds until golden and fragrant.
3
Finish
Lift eggs onto a plate and drizzle fish sauce and lime juice over them so they sizzle on contact.
4
Plate
Top with sliced chili, scallion, and cilantro. Serve immediately alongside warm jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 4 tbsp60ml vegetable oil
- 3 tsp16ml fish sauce
- 2 tsp10ml lime juice
- 22 small chili-fresh
- 2 clove2 clove garlic
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp cilantro
- 1 cup150g jasmine rice, cooked
