{"id":2642,"date":"2014-07-16T22:21:05","date_gmt":"2014-07-17T02:21:05","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=2642"},"modified":"2014-07-16T22:22:14","modified_gmt":"2014-07-17T02:22:14","slug":"thai-style-fried-egg","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/thai-style-fried-egg\/","title":{"rendered":"Thai-Style Fried Egg (Kai Dao)"},"content":{"rendered":"

\"fried<\/a><\/p>\n

Frying an egg Thai-style (or Indonesian-style for that matter!) requires quite a bit of oil so that the edges crisp up nicely. In fact, you’re almost deep frying it. Use the smallest frying pan you own (I used a 7-inch pan and it was perfect) but you may still need more oil to fry to the same effect. Some people say a wok is best for frying eggs, but be warned, you’ll need at least an inch of oil!<\/p>\n

Makes: 1 fried egg
\nTime: 5 minutes<\/p>\n

1 to 2 tablespoons canola oil
\n1 egg<\/p>\n

Heat the oil in a 7- to 8-inch cast iron pan over medium-high heat until it shimmers and gives off a few wisps of smoke.<\/p>\n

Crack the egg into the middle of the pan. The egg should\u00a0be\u00a0swimming in the oil, albeit in shallow waters (yes, you need that much!). Add more oil if necessary. Cook for 1 to 2 minutes until the edges turn frilly and brown, and the bottom of the egg is golden brown. If you\u2019re not using a cast iron pan, it might take longer.<\/p>\n

Turn the heat down to medium-low, cover and cook for about 1 minute, or until the yolk is cooked to your liking. I like mine\u00a0runny. Or, flip the egg over and cook until the yolk is cooked to your liking.<\/p>\n

Remove the egg from the pan and drain on a paper towel. Repeat, topping up the oil as needed.<\/p>\n

Serve immediately\u00a0with\u00a0Thai Basil Pork and Eggplant<\/a>\u00a0<\/strong>for breakfast, or as a simple, satisfying lunch with rice and drizzled with sweet soy sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"

Frying an egg Thai-style (or Indonesian-style for that matter!) requires quite a bit of oil so that the edges crisp up nicely. In fact, you’re almost deep frying it. Use the smallest frying pan you own (I used a 7-inch pan and it was perfect)…<\/p>\n","protected":false},"author":1,"featured_media":2643,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[486,21,58,37],"tags":[539,540],"class_list":["post-2642","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-comfort-food","category-thai","category-vegetarian","tag-fried-egg","tag-kai-dao"],"yoast_head":"\nThai-Style Fried Egg (Kai Dao) - Pickles and Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/thai-style-fried-egg\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thai-Style Fried Egg (Kai Dao) - Pickles and Tea\" \/>\n<meta property=\"og:description\" content=\"Frying an egg Thai-style (or Indonesian-style for that matter!) requires quite a bit of oil so that the edges crisp up nicely. In fact, you’re almost deep frying it. Use the smallest frying pan you own (I used a 7-inch pan and it was perfect)...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/apa.si.edu\/picklesandtea\/thai-style-fried-egg\/\" \/>\n<meta property=\"og:site_name\" content=\"Pickles and Tea\" \/>\n<meta property=\"article:published_time\" content=\"2014-07-17T02:21:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-07-17T02:22:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2014\/07\/fried-egg.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"533\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Smithsonian Asian Pacific American Center\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SmithsonianAPA\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Smithsonian Asian Pacific American Center\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Thai-Style Fried Egg (Kai Dao) - Pickles and Tea","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/apa.si.edu\/picklesandtea\/thai-style-fried-egg\/","og_locale":"en_US","og_type":"article","og_title":"Thai-Style Fried Egg (Kai Dao) - Pickles and Tea","og_description":"Frying an egg Thai-style (or Indonesian-style for that matter!) requires quite a bit of oil so that the edges crisp up nicely. 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