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Crispy Fried Egg

Crispy Fried Egg

For best results, use a wok or small saucepan, and cook the eggs one at a time.


  • vegetable oil
  • egg (as many as you like, though it is easier to cook one at a time)

You also need

  • wok or small skillet pan to minimize oil wastage
  • spatula


  1. Carefully crack the egg into a small bowl without breaking the yolk.
  2. Add enough oil to cover a thin layer of the wok or skillet.
  3. Heat oil on medium heat, until small bubbles gather immediately when a bamboo chopstick is inserted into the oil.
  4. Carefully lower the egg into the oil. The egg will start to splutter and bubble quite rapidly, so it’s a good idea to stand back for a while. As soon as the edges are crisp (it should take only about a minute or so), turn off the heat. Gently scoop some hot oil directly onto the yolk if you want a thin film to cover the yolk, but don’t over-do this otherwise the yolk will be set and no longer runny. Remove the crispy fried egg with a spatula. Eat it on its own (seasoned with salt and pepper, if preferred) or serve with fried rice or noodles.
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7 comments on “Crispy Fried Egg”

  1. Woah…violent splattering of oil ah! Hahaha, you control it well. :) Seems the oil needs to be hot too.

    I love fried egg with runny yolk. I do that quite often. Typically, my edges turned out not as crispy (and brown) as yours, but I am contented with runny yolk.

    P.S Read in instagram that you just recovered from a cold/flu. Hope you are ok. Take care.

    • Thanks dear, I’m better now. In the midst of recuperating from a 100-day cough XD

      I know what you mean. I only do my fried egg this way when I have the mood to cook or a serious craving to satisfy .. But runny yolk, is a MUST :)

  2. May I know what kind of pan you are using? Korean pan? Looks interesting.

  3. I love this style of fried egg and yes that splattering is scary but the reward is awesome.

  4. Best of both worlds: crispy aromatic whites and runny oozy yolk.

  5. That’s a perfect crisp sunny sideup!

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