Yam khai daois a Thai salad made of fried eggs, sliced vegetables, and a sweet-sour dressing. The fried eggs really make this dish, replacing your typical leafy greens as a base. So it’s fitting that we introduce this recipe on World Egg Day (yup, it’s a thing)—a day that celebrates the universality of the protein.
Typically, the eggs in yam khai dao are prepared separately from everything else. But by doing that, you’re setting yourself up to commit the rookie mistake of under-seasoning your eggs. Thereby, ending up with a bland salad. Our version combines some of the dressing with scrambled eggs, ensuring that every bite is packed with flavor.
For the best eggs, make sure to cook them in really hot oil. This helps crisp them up really quickly, adding to the textures in your salad. Over-all, the final dish is very refreshing. The dressing has a sweetness to it, contrasted by the sharpness of the raw onions. We suggest enjoying your salad immediately so the eggs are still fluffy. But some of us did quite like it a bit soggy, too.
Thai Fried Egg Salad
Serves: 2-3 people
Active time: 45 mins
Total time: 45 mins
¼ cup lime juice
½ tbsp. brown sugar
1 tbsp. Thai fish sauce
½ tbsp. water
1 bird’s eye chili, chopped
Oil, for frying
¼ cup red onion, thinly sliced
½ cup tomato, deseeded and thinly sliced
¼ cup peanuts, toasted and crushed
¼ cup coriander leaves
In a bowl, combine lime juice, brown sugar, fish sauce, water, and chili until sugar is dissolved.
Divide the dressing into two bowls, then add chili into one half of the dressing.
Set aside the dressing with chili, then crack four eggs into the bowl with the remaining dressing.
Whisk until the eggs and dressing are well incorporated and smooth.
Add all prepared vegetables to the half of the dressing with the chili.
Toss until well coated, then set aside for serving.
Heat oil in a wok over medium high heat, about 2 inches high.
Once the oil is hot, drop in the eggs then lower heat to medium.
While the eggs fry, use a spatula to turn and move the eggs so they don’t burn.
The egg mixture should puff up immediately then turn golden.
Once golden on the bottom, about 3 minutes, carefully flip the egg then cook until completely golden, about 2 minutes more.
Remove from oil and let drain on paper towels, then place on a serving plate.
Serve fried egg immediately with the dressed vegetables.