Fried Eggs
Fried eggs in Southeast Asia are usually a bit more decadent. We heat a good amount of oil in the wok or pan, before cracking the eggs over and bathing with the hot oil. This makes the whites extra fluffy and the bottoms golden brown and crispy.
- groundnut or coconut oil
- free-range eggs
- Set a wok or frying pan over a high heat, then pour in about 0.5cm of groundnut or coconut oil. Let the oil heat until smoking hot.
- Carefully crack in the eggs, as close to the oil as possible to prevent splatter drama, then turn the heat down to medium straight away. The eggs should bubble noisily immediately.
- Cook until the whites puff up and the edges turn a deep gold, about 1–2 minutes. Bathe the eggs with the hot oil occasionally if you want the yolks to be more set. Place on kitchen paper to drain.