How to cook… Spicy Bacon and Eggs

This week we are cooking spicy bacon and eggs which is “yum kai dao bacon” in Thai. Usually a “yum” is a spicy salad that is mixed in a bowl but this one is a bit different. It is a bit like a Thai version of the English breakfast “egg and bacon”. In the ingredients pictured below, you can see onion, 3 eggs, lime and red chilli on the left and two rashers of bacon on the right. We also used fish sauce.

Heat up some oil in a wok. When Thai people cook egg they usually use a lot of oil and then only add the eggs once the oil is hot. While this is heating up, crack three eggs into a bowl but don’t beat them. If you have time, then prepare the sauce. Use equal amounts of fish sauce and lime juice, say two tablespoons, and about a teaspoon of sugar. Stir this until the sugar dissolves. Chop the red chilli up and add it to your sauce. Once the oil is hot enough then add the eggs. Cook until the egg yolk goes hard. There is no need to flip it over as the oil should be deep enough to take care of this. Set this aside and then fry the bacon until crispy. Place your egg onto a plate and slice it up. Put on top the uncooked onion rings and crispy bacon. Then pour on top of it all the chilli sauce.

Come back next week to for another Thai food recipe. The archives for these food blogs can be found at

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