Wok-Fried Egg
A wok-fried egg is a Thai cooking favorite and is the perfect thing to serve on top of a plate of fried rice. This recipe yields a fried egg with crispy edges, fully cooked whites, and a runny yolk. Depending on the size of your wok, you may be able to fry 2 or 3 eggs at once. Be careful not to crowd the pan. Fry the eggs in batches if needed.)
Servings: 1
Cost: $.50
Equipment
- Wok
Ingredients
- 1/2 cup Cooking Oil (peanut, canola, vegetable, or avocado oil work well)
- 1 Egg
Instructions
- Pour oil into a wok. (This should create a layer of about 1/4 inch of oil in the wok, depending on the size or your wok. Add some more oil if needed.)
- Place wok over medium-high heat until the oil is hot.
- While oil is heating crack egg into a small ramekin or coffee cup.
- Gently tip egg into the hot oil.
- Let the egg fry, without moving it, until the whites start to look firm and cooked through and the edges are bubbly and deep golden brown, 2 to 3 minutes.
- When the edges and bottom of the egg are golden brown, use a spoon or wok spatula to scoop up a small amount of hot oil and drizzle it over top of the egg. Do this for about one minute just until all of the whites are fully cooked.
- Transfer the cooked egg to a paper towel-lined plate to soak up some of the excess oil.
- Serve immediately, while egg is still hot.
Nutrition
Calories: 83kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg