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What is Fried Egg Salad
Fried egg salad (ยำไข่ดาว, yum kai dao) is Thai comfort food: eggs fried in hot oil until the whites puff up crispy and lacy while the yolks stay jammy, then tossed in a punchy lime dressing.
It takes 25 minutes and pantry ingredients, and it turns a couple of eggs into a bright, punchy salad.
Yum kai dao is a Thai salad built on a fried egg cooked in hot oil until the whites puff, blister and go crispy at the edges while the yolk stays soft.
The egg is torn over fresh greens and herbs and dressed with a sharp lime, fish sauce and chili dressing. It is quick, cheap, and a great way to turn a few eggs into a light lunch.
Key Technique: Hot Oil
Use more oil than you would for a normal fried egg and keep it shimmering hot. Spooning oil over the top sets the white fast so the edges crisp while the yolk stays runny.
FAQs
Is it vegetarian?
Use light soy sauce instead of fish sauce to make it vegetarian.
Can I make it ahead?
Fry and dress it just before eating. The crispy edges soften once dressed.
How do I get crispy edges on the egg?
Use about 1 cm of oil and get it hot before the egg goes in. Spoon hot oil over the top so the white sets while the yolk stays runny.
What oil should I use?
Any neutral oil with a high smoke point, such as peanut, canola or rice bran.
What do I serve it with?
It is a light meal on its own, or a great side for grilled meats and fish.
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