• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Gluten Free » Crispy Fried Egg Salad (Yum Kai Dao)

    Crispy Fried Egg Salad (Yum Kai Dao)

    Published: May 3, 2021 · Modified: Jul 14, 2021 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe
    A bowl of jungle curry with chicken, baby corn, thai eggplant, long beans and bell pepper with text overlay "Authentic Thai Jungle Curry"

    Picking a favourite dish is usually hard, but not this time ... this is easily my favourite Thai salad of all time. The tart and refreshing dressing together with the creamy egg yolks make for an incredible combination that's unlike any other salad. In this recipe you'll also learn how to fry an egg the Thai way; that is with bubbly crispy edges. It's all gluten-free and comes together in less than 30 minutes!

    Fried egg salad with tomatoes, onions and celery on a white and blue plate.

    Yum Kai Dao in Thailand

    This is a very basic dish in Thailand; the kind you'd find in any food court or made at home, but not in nice sit-down restaurants. I had this often in my school cafeteria and it was always a treat whenever it was offered. So if you make it less spicy, it can be a very kid-friendly dish as well.

    Even though it is a salad, as with all salads in Thai cuisine it's not served as an appetizer or a side dish, but served together with the rest of the meal (if there are other dishes), and always with jasmine rice. The dressing is tart, spicy, and very flavourful, and definitely needs the jasmine rice to absorb and mellow out the flavour.

    What You'll Need

    Here's what you'll need. Simple, straight forward ingredients - and you might already have everything right now without making a special trip!

    Ingredients for making fried egg salad.
    Clockwise from top-left: Thai chilies, tomatoes, cilantro, fish sauce, palm sugar, roasted peanuts, red or yellow onion, celery or Chinese celery, lime, and eggs.

    How to Make Fried Egg Salad Step-By-Step

    Be sure to check out the detailed recipe and full video tutorial in the recipe card below - but here's a bird's eye view of what you'll need to do.

    Make the dressing: 1. Pound chilies until fine. 2. Add palm sugar and pound until dissolved. 3. Add lime juice. 4. Add fish sauce and stir to mix.
    Fry the eggs Thai style: 5. Fry eggs in ¼ inch of hot oil; egg should bubble in oil right away. 6. Keep basting the top with hot oil. 7. Fry until edges are browned and yolks are set, about 2 mins. 8. Yolks should not be runny when cut.
    9. Mix all veggies together. 10. Cut eggs into 6 pieces each and add to veg. 11. Add dressing. 12. Toss and serve!

    The Secrets to Crispy, Bubbly Fried Eggs

    The hardest part of this recipe is making the perfect fried eggs. And no, this recipe is totally NOT the same if you were to use Western-style fried eggs. Trust me on this. Below are some tips to ensure success.

    PS. If you have extra eggs to fry, try Pad Gapro - Thai Holy Basil Stir-Fry which is another dish that it traditionally served with crispy fried eggs.

    • Use older eggs if possible. Older eggs have looser, thinner whites which spread out more and create more bubbly, lacy edges. Not a deal breaker, but this is a great recipe for those eggs you've had around for a few weeks.
    • Don't use cold eggs. If you put cold eggs into the oil, the oil temp will drop quickly and you won't get those bubbles. If you keep eggs in the fridge, then simply let them sit in a big bowl of hot tap water while you prep (though not so hot that they will cook!) and that should do it.
    • Don't skimp on the oil. You might look at the amount of oil and think "too much!" But you really need the egg to "float" in the oil in order to get those crispy edges. If you have a rounded wok, you will need even less oil to get that depth. And no, the eggs will not become oily. Eggs do not absorb oil as much as people think they do.
    • Make sure the oil is hot but not smoking. To get those bubbles, the oil needs to be hot enough. To test oil temp, drop in a piece of onion or any vegetable scraps, and it should bubble vigorously in the oil.
    • To prevent the eggs from sticking. If you have a non-stick pan, use it. If you are using a stainless steel pan, however, here are some pro-tips to prevent sticking: get the pan hot BEFORE you add the oil. To test, sprinkle a few drops of water into the pan and they should roll around instantly.
    • What if the egg still sticks?? Don't attempt to move it until it's done or you might break the yolk. It might even release by itself eventually, and if not, the yolk will be firm enough that it won't break while you pry it off with a spatula.

    Some Ingredient Notes:

    This is one of the few recipes where I do not recommend substitutions because it's such a simple dish, and every ingredient plays an important role. But there is SOME wiggle room.

    Chinese celery. We only have Chinese celery in Thailand, which is the skinny, leafy cousin of the Western celery, but with similar flavour. I don't like to buy Chinese celery from my Asian market because they sell them in such large amounts, so I just use regular celery plus some leaves from the center. If you have extra Chinese celery, try using them in: Steamed Fish with Garlic and Lime and Stir-Fried "Sukiyaki".

    Palm sugar. If you don't have palm sugar, you can sub an equal amount of light brown sugar. To learn more about palm sugar and how to choose a good quality one, watch my Ultimate Guide to Palm Sugar video!

    Fish sauce. If you have premium fish sauce, this would be a good time to use it. Definitely don't use low quality fish sauce for this one! To learn more about the differences between fish sauce quality and how you can tell which one to buy, watch my Fish Sauce Tasting & FAQ video!

    Frequently Asked Questions About Fried Egg Salad

    Can I use less oil to fry the eggs?

    Not if you want the crispy edges - which for this recipe is key. The eggs need to be able to float in the oil in order to have room to develop those bubbles.

    Can I substitute fish sauce to make this vegetarian?

    You can use good quality soy sauce instead in equal amounts. The flavour will be quite different though.

    I have a peanut allergy, what can I use instead?

    Cashews or any other crunchy nuts and seeds you can eat. It's not crucial but I really like having that nuttiness to contrast the brightness of the dish.

    Can I make this recipe in advance?

    The dressing can be made and the veggies cut in advance and kept for up to 1 day in the fridge. I would fry the eggs as close to serving time as possible though and then toss the salad just before serving.

    Also check out...

    • Peanut dressing
      Thai Peanut Salad Dressing สลัดแขก Salad Kaeg
    • omelette salad
      Spicy Omelette Salad ลาบไข่เจียว

    Fried egg salad with tomatoes, onions and celery on a white and blue plate.

    Crispy Fried Egg Salad (Yum Kai Dao)

    By: Pailin Chongchitnant
    Fried eggs with crispy, bubbly edges tossed with a tart, spicy and refreshing dressing. It's my favourite Thai salad EVER!
    5 from 6 votes
    Print Recipe Pin Recipe Share
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Salad
    Cuisine Thai
    Servings 3 servings

    Ingredients
     
     

    Dressing:

    • 1-2 Thai chilies, see note
    • 1 ½ Tbsp palm sugar
    • 3 Tbsp lime juice
    • 2 Tbsp + 1 tsp fish sauce, see note

    Salad:

    • Neutral oil for frying, as needed
    • 4 eggs, room temp
    • ¼ small red or yellow onion, julienned
    • 2 stalks, celery plus a handful of leaves
    • ½ cup tomatoes, cut in wedges
    • ½ cup chopped cilantro
    • ¼ cup roasted peanuts, roughly chopped or lightly crushed
    Check Out Ingredients and Kitchen Tools I Use

    Notes

    1. I used green chilies in the video because I didn't have any red ones, but you should use red chilies for this if you can.
    2. If using the scaling function, please use the metric units or scale it manually as the program cannot scale "2 Tbsp + 1 tsp" automatically.

    FULL VIDEO TUTORIAL

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!

    Subscribe to my YouTube Channel

    Instructions
     

    For the dressing:

    • Add the chilies to a mortar and pestle and pound until fine. Add the palm sugar and pound to dissolve into a thick paste. Add the lime juice and fish sauce and stir to combine.

    For the fried eggs:

    • In a wok or an small non-stick frying pan, add about a quarter inch of oil. Heat the oil over medium high heat until very hot (you can add a little piece of onion as a heat tester, and once it's bubbling excitedly, the oil is ready to go.)
    • Crack one egg into the oil, and if your oil is hot enough the egg white should start to bubble right away. Use a spoon to baste the top of the egg with oil as it fries, and keep going for about 2 minutes or until the yolk is set and the white is bubbly and browned around the edges.
      *You don't want the yolk runny for this because we will be cutting the egg into pieces. I like the yolk to be set, but not completely well done. Traditionally it is cooked well done.
    • Remove the egg from the pan and let it drain on a paper towel lined plate. Repeat with the remaining eggs.

    Assembly:

    • Combine all the vegetables in a mixing bowl.
    • Cut the eggs into six wedges, centred around the yolk so that there is a little bit of yolk in every piece.
    • Add the eggs to the vegetables and pour the dressing over. Toss gently just to mix and plate. Top with roasted peanuts and serve with jasmine rice. Enjoy!
    Watch my videos AD-FREE and get bonus content on Patreon!
    Tried this recipe? Share a pic!Tag @hotthaikitchen on Instagram and Twitter!
    « Thai Jungle Curry with Chicken (Gaeng Pa Gai)
    Hot Thai Tuna! - Red Curry Stir Fried Tuna »

    Reader Interactions

    Comments

    1. DJ

      February 21, 2022 at 10:17 pm

      5 stars
      So simple, quick lunch, so good!

      Reply
    2. Mo

      June 24, 2021 at 6:00 am

      Hi
      I have seen it served with mango also. How would you incorporate the mango in the salad?
      Thank you

      Reply
    3. Tim

      May 20, 2021 at 9:11 am

      5 stars
      I’m so glad I tried this! It’s so perfectly balanced - every ingredient plays its role. So unlike the usual American salad I’m used to, where you just throw together whatever greens you have and pour on dressing from a bottle. My egg-frying technique will need practice.

      Reply
    4. Hollis Ramsey

      May 12, 2021 at 7:31 pm

      5 stars
      I have to settle for light brown rather than palm sugar, serranos instead of Thai green chilies, arugula and parsley subbing for cilantro. Even though not the same taste, it’ll still be so so yummy. I just love eggs, they are so versatile!

      Reply
      • Adam The HTK Intern

        May 13, 2021 at 9:04 am

        Sounds awesome 🙂

        Reply
    5. Wade

      May 09, 2021 at 10:48 am

      5 stars
      This is a delicious and terribly easy yum! I made it for lunch and will make it again very soon. (Tomorrow?)

      Pai, are other herbs subbed in (or added to) the cilantro? I can see this being just as good with mint and Thai basil too.

      Reply
      • Trihawk

        July 06, 2021 at 2:16 am

        Culantro with any yum/salad for me. Culantro is the spiky/saw leaf herb. along with basil and green onions/cilantro. ...if too salty and spicy, can use cucumber to balance things out a little bit.

        Reply
      • Merlijn

        December 26, 2021 at 12:42 pm

        5 stars
        This recipe, like many of your recipes, is a regular in our household. My three boys, 14,12, and 10, all love it and frequently request it. To satisfied three growing boys I make sticky rice to have with the salad and eggs. A perfect, easy, and delicious meal.

        Reply
    6. Swan

      May 08, 2021 at 2:29 am

      I made the yum yesterday and fell in love with the dressing. The recipe is well explained and hence easy to follow. Outcome: fresh and nourishing. Thai soul food. Thank you Pailin ❤️

      Reply
    7. Bonnie

      May 07, 2021 at 10:16 am

      5 stars
      I just made this for lunch! So good!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

    My Latest Cookbook

    Featured On...

    Meatless Recipes

    • a black bowl of vegan green curry on an orange napkin
      Vegan Thai Green Curry Meat Eaters Will Love
    • A plate of pad see ew with rice vermicelli with a side of chili vinegar
      Pad See Ew with Rice Vermicelli
    • A plate of chili garlic noodles with thai basil
      Chili Garlic Noodles Recipe
    • a plate of marble eggs on rice with red and green chilies on top and cucumber on the side
      Fast & Easy Marble Eggs with Prik Nam Pla

    Vegetable Recipes

    • A plate of roasted kabocha squash wedges with basil leaves
      Soy Caramel Roasted Kabocha Squash
    • A plate of pan seared brussel sprouts with fried garlic on top.
      Maple Fish Sauce Brussels Sprouts
    • Gai Lan Oyster Sauce Stir-Fry
    • Cucumber challenge
      Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2023