Delicious Simplicity: Thai Fried Eggs, or Kai Tawd

First of all, let me apologize for the hiatus from the blog.  I don't have a good explanation for my long break from it, except maybe I let personal issues get in the way of its upkeep.  I missed writing for this blog, so I knew I'd have to come back and write again.  So here I am.

I'm going to start softly and write about something safe today: a fried egg dish.  I know it sounds overly simple, and terribly dull, but it isn't.  What it is is absolutely delicious.

Kai Tawt, Thai-styled fried eggs

I grew up eating Kai Tawd at least once or twice a month.  This simple, delicious dish is like wrapping myself in a comfy, eggy sweater.  Okay, that doesn't sound right.  It's just really yummy.  I hope you try it out and love it as much as I do.

Thai-Styled Fried Eggs, or Kai Tawd

Ingredients:

Makes one serving

2 eggs

3 Tablespoons light cooking oil, such as canola oil or vegetable oil.

a few dashes of fish sauce (nam pla).  See the notes at the end of this post for more information on Thai ingredients.  For two eggs, I use the equivalent of a little less than a tablespoon.

a few drops of Maggie Seasoning Sauce.  For two eggs, I use the equivalent of about a teaspoon.

a pinch of sugar

Jasmine Rice, or whichever type of rice preferred

Directions:

Crack eggs into a bowl, add nam pla, maggi seasoning, and sugar.  Beat eggs with a fork or whisk until thoroughly combined.

Heat up a frying pan.  When the pan is hot, add the oil to the pan.  When the oil in the pan is hot, add the eggs to the pan.  The eggs should be sizzling and puffy, especially around the edges.  If you can, flip the eggs over in one piece.  If not, flip it over one half at a time, breaking the disc into two halves.  When the eggs are browned to your liking, serve over hot rice.

Some notes:

Nam pla, or fish sauce, is an integral part of Thai cooking.  It adds saltiness to a dish.  Here is a photo of some fish sauce samples:

I prefer the brand in the middle--Golden Boy.  The one on the end is acceptable too, with the round red circle on it.  My mother used to use that brand, but now we both use Golden Boy.

Maggi Seasoning Sauce is a dark, liquid vegetable protein-based sauce similar to soy sauce without actually containing soy.  Introduced in 1886 as an inexpensive substitute for meat extracts, it has since become a well-known part of everyday culinary culture in Switzerland, Austria, and Germany.  I've included a photo of Maggi Seasoning Sauce:

I hope you try out this recipe.  And if you try it, I hope you like it!  Also, please let me know what you think of the recipe or if you have any questions about it.