Thai crispy egg salad (Yum Khai Dao) is a simple salad that surprises you with layers of flavors and textures. It’s a light and tasty salad that you can quickly put tougher in 15 minutes or less!
3 eggs, shallow pan-fried until white edges are crispy and light golden brown
1/3 cup shallot, julienned
1/2 cup celery leaves, leafy parts, or the innermost interior part with tender leaves.
1 tbsp lemongrass, thinly sliced
1 tbsp cilantro, chopped small
1 1/2-2 tbsp fish sauce
2 1/2 tbsp lime juice
2 tbsp sugar
1-3 Thai chilis, chopped small.
1/4 cup oil.
- Heat oil on high heat, and fry the eggs in a non-stick pan using enough oil to cover the eggs white. Fry until the edges of the whites are golden brown. Flip the egg over for a few seconds to cook the top of the egg slightly. You can leave the soft yolk uncooked if you prefer runny yolks.
- Remove the fried eggs to a platter lined with a paper towel to help absorb excess oil. Cook the rest of the eggs. Lower the temperature to medium high heat if your eggs are getting cooked too quickly. Let cool and set aside until ready to mix in with a salad.
- Make the salad dressing in a small saucepan or mortar and pestle or a small bowl by mixing palm sugar, fish sauce, and lime juice. Mix until the palm sugar dissolves, and set aside while prepping the salad next.
- Cut all the herbs, vegetables, and remaining ingredients and combine in a large mixing bowl.
- Using a knife or kitchen scissors, cut the eggs into long strips.
- Add the sliced eggs and dressing to the salad bowl, and combine it all. Adjust seasoning with more lime juice, fish sauce, chilis, or a dash of sugar as needed. Scoop the salad into a serving platter and enjoy. It can be eaten as a one-plate meal (low carbs) or add a side of jasmine rice or sticky rice for a complete meal. Enjoy!
- The fried eggs can be as crispy or soft as you’d like! You can even make a hard-boiled egg and use the same dressing and salad if you prefer a healthier version.
- When frying the eggs, use a splat guard to help prevent the hot oil from spattering over your stovetop.
- Use a long thong or fork to move the eggs around to keep your hands from burning.
- Use a plate with paper plates to catch the oil from the cooked eggs to help reduce the greasiness of the eggs.
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- Prep Time: 10
- Cook Time: 10
- Category: Salad
- Method: Pan Fried
- Cuisine: Thai
Keywords: thai fried egg salad, thai crispy fried egg salad, yum kai dao, yam kai dao, Thai salad