Romsai All-day International Restaurant

An egg fried on one side only until the whites are set but the yolk remains liquid. The bottom is crispy while the top is delicate. Best eaten by breaking the yolk over toast or side dishes.

An egg fried on both sides, flipped briefly so the white is fully cooked but the yolk stays runny. Offers a slightly firmer texture than sunny side up. Enjoy the rich, warm yolk when cut open.

Beaten eggs folded into a soft, fluffy roll, filled with savory ingredients. Tender and creamy texture. A versatile breakfast staple served hot.

A lighter omelette prepared using only the egg whites. The texture is firm yet airy. A healthy choice often paired with vegetables or lean meat.

A Thai-inspired omelette infused with spicy and sour Tom Yum paste and mushrooms. Savory, aromatic, and packed with herbal flavors. Served hot as a unique breakfast dish.

Soft, creamy curds of beaten eggs served atop a slice of crispy toast. Provides a comforting contrast between the fluffy eggs and crunchy bread. Eat with a knife and fork.

Poached eggs served on an English muffin with sautéed spinach and hollandaise sauce. A rich, vegetarian-friendly variation of Eggs Benedict. The runny yolk mixes with the creamy sauce for a decadent bite.

A classic brunch dish featuring poached eggs and ham on an English muffin, topped with rich hollandaise sauce. Creamy, savory, and tangy. Best eaten warm.

A variation of Eggs Benedict substituting ham with smoked salmon. Poached eggs sit on muffins under a blanket of hollandaise. The smoky fish pairs perfectly with the rich egg yolk.

An Indian-style omelette spiced with aromatic masala, onions, and vegetables. Savory with a warming spice kick. A flavorful way to start the day.

Fried eggs served in a small metal pan, topped with minced chicken, sausages, and spices. A popular Northeastern Thai breakfast with varied textures and savory flavors. Eaten directly from the pan.

Simple whole eggs cooked in their shells in boiling water. Can be soft-boiled with runny yolks or hard-boiled and firm. Peel the shell and enjoy with a pinch of salt and pepper.