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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.
Directions
- 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.
Note:
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.
(11 votes, average: 4.27 out of 5)
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Ingredients: What You'll Need
- 2 :eggs:
- 1 teaspoon :fish sauce:
- 1 1/2 teaspoon :white sugar:
- 2 1/2 teaspoons fresh :lime: juice
- 1 tablespoon :small chilies:, finely chopped
- 1 tablespoon :garlic:, finely chopped
- 1 tablespoon :cilantro: leaves & stems, finely chopped
- enough :oil: to partially submerge the eggs while frying - about 1/3 cup
- 1/4 cube :knorr: mushroom soup base *optional
One Response to Fried Egg Salad
i love “yum kai dao” for breakfast. it’s a real hit for my family!