Crispy Fried Egg Salad (Yum Kai Dao)
Fried eggs with crispy, bubbly edges tossed with a tart, spicy and refreshing dressing. It's my favourite Thai salad EVER!
Servings 3 servings
- 1-2 Thai chilies see note
- 1 ½ Tbsp palm sugar
- 3 Tbsp lime juice
- 2 Tbsp + 1 tsp fish sauce see note
- 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
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.
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!
- 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.
- If using the scaling function, please use the metric units or scale it manually as the program cannot scale "2 Tbsp + 1 tsp" automatically.