Here's how to achieve bubbly whites, lacy edges, and a perfectly runny yolk.
Basting the eggs with hot fat allows them to cook on the outside in record time, while staying moist on the inside.fried was in the streets of Thailand, where a lady with a mobile wok burner served me a plate of rice topped with. She handed the plate over, but held her hand up, indicating I should wait.
As I held the plate, she added more oil to the empty wok, heating it up until it looked like it was just about to start smoking, before slipping an egg into it. The egg immediately started sputtering and spitting as she used her spatula to help the hot oil flow in waves over the top of the egg. Thirty seconds later, it was deposited on my plate with crisp, lacy edges, a tender center, and a runny yolk to mix in with my rice.
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