Ingredients:

  • 2 large eggs
  • 1/2 cup neutral oil
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp palm sugar
  • 3 Thai bird's eye chilies
  • 1 small shallot
  • 1 tbsp water
  • 1 tbsp fresh cilantro
  • 1 spring onion

Instructions:

  1. Whisk together the fish sauce, lime juice, sugar, and minced chilies in a small bowl. Stir until the sugar granules completely dissolve.
  2. Stir in the sliced shallots and set aside to let the flavors infuse while you fry.
  3. Heat the oil in your wok over medium-high heat until it shimmers and a drop of egg sizzles immediately upon contact.
  4. Carefully slide one egg into the oil. Use a spoon to splash hot oil over the whites (avoiding the yolk) until the edges turn mahogany-brown and lacy.
  5. Remove the egg with a slotted spoon, allowing excess oil to drip off.
  6. Place the egg on a plate and immediately spoon the spicy dressing over the top.
  7. Garnish with chopped cilantro and spring onions.