Crispy Fried Egg

This recipe comes with a YouTube video (see next paragraph).

Crispy fried egg is basically a fried egg with crispy edges. I like mine with a runny yolk. This form of fried egg is popular in Thai cuisine, and sometimes seen in our local nasi lemak or economical bee hoon.

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To achieve the perfect crispy fried egg, you are are basically deep-frying the egg, so be prepared for a violent but controlled splattering of oil (you have been warned). For a runny yolk, the timing needs to be precise and brief. There’s much more leeway if you are after a solid yolk. Here’s a short video.

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.