Thai-Inspired Fried Eggs With Scallops: Spilled Milk #203

Clean out the vegetable crisper AND impress your family with a quick, delicious weeknight meal? Yes please!

✈️ LET’S TAKE THE TRIP OF A LIFETIME TOGETHER!  

Have you ever wanted to travel with me — I mean, really travel with me? How does spending nine days and eight nights with me in one of my favorite places on earth sound? This October, you can join me on a trip to Sicily thanks to my friends at Modern Adventure. We’ll explore markets, dine at some amazing restaurants and cook together. Hit this link, and I’ll see you in Sicily!

An unlikely duo, fish and eggs have a huge affinity for each other. Need some prodding? Well, remember how much you love these dishes, to name just a few off the top of my head:

• Smoked salmon omelet

• Caviar and scrambled eggs

• Kippers and eggs

• Kedgeree

• Chawanmushi

• Smoked salmon Benedict

• Seafood frittata

• Deviled eggs with shrimp

• Oyster omelets in China, Taiwan, Thailand, Vietnam …

• Thai crab omelet

• Seafood egg foo yung

So when shrimp or scallops are on sale at my local shop, I buy extra and freeze them in single portions for fast defrosting and simple suppers.

This one is my go-to of all go-to’s, a Thai-inspired scallop and fried eggs-travaganza that comes together in minutes, and there are no rules. This is a way of cooking, not a recipe per se, but I hope you make this with shrimp or scallops soon. It’s quick, loaded with big flavors and is really a glorious dish with a true Thai-style fried egg, slightly deconstructed.

Why? When I fry multiple eggs in hot oil, the yolks sink and over cook. One at a time, not so much.

Separating the whites and frying them for a minute creates a crispy bottom and a sturdy raft so that when I add my egg yolks, they sit on top of the whites. The result is hot yolks with slightly jammy bottoms: fried egg perfection.

This plate serves 1-2 persons.

Recipe: Thai-Inspired Fried Eggs With Scallops