Fried Egg Salad
Fried Egg Salad (yum khai dao – ยำไข่ดาว) is a Thai “yum” using crispy fried eggs. There are generally two varieties of this dish – one with coriander and garlic, and the other with Chinese celery and onions. This recipe is for the coriander and garlic version.
- 2 eggs
- 1 teaspoon fish sauce
- 1 1/2 teaspoon white sugar
- 2 1/2 teaspoons fresh lime juice
- 1 tablespoon small thai chilies, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon coriander leaves & stems, finely chopped
- enough vegetable oil to partially submerge the eggs while frying – about 1/3 cup
- 1/4 cube knorr buillon cubes mushroom soup base *optional
- Mix the fish sauce, sugar, soup base and lime juice well in a bowl.
- Chop the garlic, chilies and coriander fine.
- Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. It helps to ladle the oil over the top of the egg to cook both sides at the same time. Set aside and allow to cool a bit.
- Put the eggs in a plate and cut into quarters. Mix the garlic, chilies and coriander together into the sauce.
- When ready to eat, pour the sauce over the eggs. Don’t let it sit long or the eggs will get soggy.
Vegetarians (who eat eggs anyway) - this dish can easily be made vegetarian by substituting the fish sauce for 1/4 teaspoon salt and 1/4 teaspoon white soy sauce. If you don't use the mushroom soup base, double that amount of salt.
You can use either chicken or duck eggs, whatever you prefer.