My Favorite Technique for the Crispiest Fried Eggs

Every now and then I fall in love with a food and eat it over and over until I can no longer stand it. The kids online call these “hyperfixation foods.” My most recent obsession was fried eggs. Every morning I would scarf down a plate of them. Sometimes four. Sometimes five. On my most ravenous HIIT class days six.

But after months of eating fried eggs every which way—perched on toast, doused in hot sauce, rolled in tortillas—our relationship became strained. The siren call of runny yolks didn’t do it for me anymore. I became bored of them.

Then I rediscovered one of my favorite recipes on Epicurious: chef and cookbook author Arnold Myint’s undeniably craveable Yum Khai Dao, a flashy Thai salad that makes fried eggs feel fresh and exciting.

Yum Khai Dao pairs fried eggs with aromatic veggies and a punchy vinaigrette. What makes the recipe special is how the eggs are cooked. Khai (egg) and Dao (star) describe the technique: You heat oil in a wok or skillet until ripping hot, then crack in some eggs. As soon as they hit the oil, the eggs crackle like an erupting star (hence the name), achieving a singular texture that bears little resemblance to a run-of-the-mill sunny side up. The whites are as crispy as a potato chip, while the yolk stays suggestively runny—a magical combination.

Then the accompaniments transform these cosmic fried eggs into something even more spectacular. Thinly sliced celery and shallots, juicy little tomatoes, and lots of fresh cilantro turn crispy eggs into a meal—a salad that’s both refreshing and filling. And a dynamic dressing of fish sauce, lime juice, garlic, sugar, and chiles brings everyone together.

It’s pure joy to eat when tomatoes are in season, it’s hot outside, and egg prices are finally falling. Which is to say, right now. What are you waiting for?

Yum Khai Dao (Fried Egg Salad)

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