Ingredients:

  • 1 large egg
  • 1/4 cup neutral oil
  • 1 tsp fish sauce
  • 1 pinch white pepper

Instructions:

  1. Pour the neutral oil into a wok or deep skillet and heat over medium-high until the oil shimmers and just begins to wisp smoke.
  2. Carefully slide the egg from a small bowl into the center of the hot oil.
  3. Use a spoon to gently splash hot oil over the edges of the egg white, allowing the edges to cook into a mahogany-colored crust while keeping the yolk liquid.
  4. Once the edges are golden-brown and crisp (approximately 2–3 minutes), lift the egg out using a slotted spoon.
  5. Rest the egg on paper towels for 30 seconds to drain excess oil, then season with fish sauce and white pepper.