How to Make the Famed "Kai Dao" aka Thai Fried Star Eggs
Kai Dao served over Holy Basil Chicken and steamed rice.
If you like it, then you should have put an egg on it. Kai Dao is a street food stall staple that literally translates to star egg. Keep this in your repertoire because it also go great on everything from Jimmy John sandwiches, burgers, to yakisoba.
Got leftovers that you want to spruce up? Need a hot breakfast? Want to wow a one night stand? Whip up a few crispy olive oil eggs and serve over just about anything. I love mine extra runny because the yolk ups the richness of whatever existing sauce I have in my dish. Oftentimes, you’ll find me eating kai dao with crispy lacy brown edges over rice with some chili jam from my pantry. Kai dao just takes a little bit of practice and a bit of oil, so don’t skimp here. It’s all about timing and heat control. Practice makes perfect.
INGREDIENTS
- Non stick skillet or small cast iron
- 2tbsp of olive oil
- 1 egg, crack in a bowl
DIRECTIONS
- Heat 2tbsp olive oil on medium-high heat until it gives off a few wisps of smoke. Oil will become hot and almost watery looking.
- Slightly tilt pan and crack egg where the oil pools. Edges should be immersed in oil. Edges will crisp up sooner than the center. Let cook for one 1 minute.
- Turn heat down medium, cover with lid for one minute. This allows the egg to cook over easy. Cook until your desired likeness. One minute should do for runny eggs.
- Lift egg with spatula. Serve immediately.