HELLO LOVELY VIEWERS! Hope you enjoy this video, here are some related videos you might wanna check out: THAI “PAN EGGS” RECIPE: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kBBnBF3sOws.html CLASSIC THAI OMELETTE RECIPE: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xL86MWw7YQY.html SPECIAL THANKS to our Patreon members for supporting the show! If you want to watch my videos AD-FREE and get bonus content, please consider joining us! More details here: www.patreon.com/pailinskitchen IF YOU HAVE QUESTIONS about this recipe be sure to watch the whole video, and also read the written recipe post on the website HotThaiKitchen.com, and your question might be answered there. I often add extra info not covered in the video. If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments. As always, thank you for watching! - Pai
I never knew you could remove the spiciness of chili's by soaking them in water, that's going to change my life! I always prefer extra mild spice or just that awesome touch of spice flavor so this is the best tip ever! Thank you soooo much!
You can't. The bulk of the heat is NOT in the seeds, it's in the white fiber that holds the seed, so unless you're cutting out the white "rib" from the chili, you're not really removing the "Heat".
My family loves eggs and we live rural where fresh, "yard bird," eggs are readily available. This is a perfect addition to our repertoire. Amazingly complex for such a simple dish. Thank you, once again, Pai!
THANK YOUUUU SOMEONE ELSE LIKES OVER MEDUIM EGGS. okay sorry, but my whole life I've had people tell me that over medium isn't a real thing, but it is and this is the kind of content I'm here for. That version of prik nam pla looks divine, I can't believe I've never thought to do that before- add some extra lime to make the sauce easier to load up on. I've been known to add water to it to cut the salt and make more of it go a long way without adding too much fish sauce, but this is a much better solution!
It’s my favorite by far. Although I always feel bad ordering them because it’s like setting them up to fail. 99% of the time it’s just a nice plate of over easy. But that last 1%? Worth it!
My late mom often cooked my eggs this way for me... she called them "broke yolk" eggs. She'd ask me, "How do you want your eggs? Scrambled, fried, or broke yolk? " Her interpretation of Fried was simply turned over with yolk intact. I'm gonna try making the prik nam pla your way. Looks delicious!! Thanx for sharing!
I love this recipe! Will make as shown tomorrow, and the next day sauté two or three shrimp in the oil before adding the eggs. Remove them from the pan and cut them into bite size pieces. After cooking the marbled eggs and sliding them over the rice then add the shrimp and sauce. This dish has so many possibilities!!
If you can't handle spice I'd say go half-and-half chilies and finely diced bell peppers (since they have the same sweet crunch and flavour without the spice!)
@@skepticalme9501 Yes they're a lot spicier. You can get them pretty much anywhere though, it's just the green ones that are less common. They're also called bird's eye chili. Cayenne would be the closest replacement. Many chilies are the same species (including bell peppers) but they're just different cultivars with different shapes, sizes, and levels of spiciness (like dog breeds).
even before I saw this video.. I am obsessed of eating overeasy eggs over rice and I pour vietnamese sweet dipping sauce that have chilies and garlic on top of the eggs. really love it and enjoy my breakfast
So simple, yet somehow tastes quite rich. Yummy! Best part is that, with the rice and sauce made ahead of time, it makes for a SUPER easy/quick meal when I get home from work. Thank you!
The important bit is adding all the eggs at the same time like what you did by cracking them into a bowl and then into the pan. I did them one by one which almost resulted in 3 separate omelettes even though I broke and spread the yolk all over. Lesson learned 😅
Thank you for the video! I Just made this and it is delicious!!! I was worried that I made the prik nam pla too spicy, but once I tried it with the eggs and rice it was perfection!
Late to the game on this one but this is an excellent combination. Easy to make the first time and if you keep cooked rice and the sauce on hand, very easy to make. Thankyou for sharing!
This is an amazing recipe, thank you for sharing it with us! My family and I have made almost every egg recipe out there, so we're definitely gonna try this one! :)
Interesting dish and it looks delicious! I would be tempted to saute half of the sauce first and then add the eggs onto that and use the other half of the sauce at the end as you did.
No no no. You would just end up with a foul-tasting stir-fry sauce because it has lots of lime juice in it. The fresh ingredients need to be kept fresh because their job is to provide a foil for the richness of the fried eggs.
One of my favorite dishes! It's like, the equivalent of comfort food for me lol. I eat it at least once a week. And the sauce is probably my favorite dipping sauce ever, I eat it with everything. Eggs, chicken, beef, pork, soups, noodles, oysters, plain white rice, etc. etc. Thai Chilis aren't very spicy to me anymore, so I like to substitute them with habanero peppers lol, they have such an amazing flavor. I started growing habanero peppers in my front yard a couple of years ago, so I've built up a tolerance for them overtime and no longer have to soak them in advance before eating but for the average person, I would definitely recommend soaking them in water for 1-2 days just to bring the spiciness down to a tolerable level lol.
I've only watched far enough to see you make the sauce, but I'm pretty sure that's the hot dipping sauce recipe I've been looking for! I think cilantro could be added at my favorite Hmong restaurant, but I'll be trying that this weekend and maybe even the full egg dish!
The bulk of the heat is NOT in the seeds, it's in the white fiber that holds the seed, so unless you're cutting out the white "rib" from the chili, you're not really removing the "Heat".
Hi! The heat is certainly developed in the pith you're right, but it gets into and coats the seeds from contact. If you don't believe us, eat some of the seeds :) Cheers! Adam
Definitely elevating my egg game with this dish. I’m just scared of the sauce 😅 I love having chili’s on my food or sauce but my stomach does not allow it. I’ll make it anyways 😎
