Steps
- Beat 2 large eggs with 1 teaspoon of fish sauce until thoroughly combined.
- Heat neutral oil to a depth of ½in / 1cm in a deep-sided 8in / 20cm skillet over medium-high heat. A drop of egg should bubble immediately.
- Pour in the egg mixture. Fry until puffed and golden underneath, then carefully flip using two spatulas. Cook until the second side browns and no liquid egg remains.
- Lift out, drain on paper towels, and serve immediately.