Thailand Yum Khai Dao (Fried Egg Salad)
Yum khai dao, or fried egg salad, is a flavorful dish that transforms a humble ingredient into something extraordinary. This salad features crispy fried eggs with golden, lacy edges and soft, creamy yolks, which are sliced and tossed in a tangy and spicy dressing. The dressing is made from lime juice, fish sauce, chilies, and a touch of sugar, creating a perfect balance of sour, salty, spicy, and sweet flavors. Mixed with fresh herbs like cilantro, mint, and green onions, and often paired with thinly sliced shallots and tomatoes, yum khai dao is a refreshing and aromatic dish. It is typically enjoyed as a side dish or a light main course, served with steamed rice. This dish exemplifies the Thai culinary art of elevating simple ingredients through bold, dynamic flavors and thoughtful preparation.
Recipe Servings: 3
Ingredients
Directions
- Grind chile peppers finely using a mortar and pestle.
- Add palm sugar and grind into a thick paste.
- Add lime juice and fish sauce, stirring to combine.
- Pour cooking oil to a depth of about ¼-inch (0.6-cm) in a large wok or skillet set over medium-high heat.
- Crack eggs into the hot oil and fry them for about 3–5 minutes, basting them with oil, until the yolks are set and the white is browned around the edge. You don't wany a runny yolk.
- Transfer fried eggs to a paper towel-lined plate to drain.
- Place onion, celery, tomato, and cilantro in a large bowl, tossing to combine.
- Slice each egg into six wedges and add them to the bowl.
- Drizzle dressing over vegetables and eggs, tossing gently to combine.
- Divide salad among three serving bowls and sprinkle each with roasted peanuts.
For Dressing:
For Salad:
Copyright © 1993—2025 World Trade Press. All rights reserved.