Thai Skillet Eggs with Minced Chicken (Kai Kratha)

Instructions

1. 1

   Wash and finely slice 30 g of green onions. Measure out 150 g of minced chicken, 15 ml of soy sauce, 15 ml of fish sauce, 15 ml of vegetable oil, 2 g of white pepper, and set out 4 eggs. Get a medium nonstick skillet ready on the counter.

2. 2

   Heat half of the vegetable oil in the skillet over medium heat. Add the minced chicken, soy sauce, and fish sauce. Stir-fry for 4 minutes with a wooden spoon, breaking meat into small crumbles until browned and cooked through. Transfer meat to a small bowl.

3. 3

   Wipe the skillet clean with a paper towel. Add the remaining vegetable oil to the skillet and set it over medium-low heat. Swirl the pan gently so the oil coats the entire bottom evenly without smoking.

4. 4

   Crack the 4 eggs carefully into the warm skillet side-by-side, keeping the yolks intact. If the oil spits or heats up too fast, lower the heat slightly to prevent the bottoms of the whites from scorching before cooking through.

5. 5

   Cover the skillet with a lid and cook on low heat for 3 to 4 minutes. Watch closely until the egg whites are fully set and white, while the egg yolks remain soft and runny to the touch. Remove the skillet from the heat.

6. 6

   Spoon the warm seasoned minced chicken over the cooked egg whites. Sprinkle the sliced green onions and ground white pepper across the top. Serve immediately hot directly from the skillet alongside steamed rice if desired.