Learn how to make this Thai Fried Egg Salad (ยำไข่ดาว Yum Khai Dao). Traditionally, this Thai salad is made with either chicken eggs or quail eggs. There are many varieties of this dish. Some recipes call for cilantro and garlic, others call for celery. Our version uses cucumber to add to the lightness of the meal. We also love the crunchy texture that it provides. The star of Yum Khai Dao is the eggs. You want to be able to taste the richness of the eggs followed by the salad dressing with a sweet, tangy and slightly spicy profile.
1 clove of garlic, finely minced on a microplane
2 Thai chilies, minced
4 tbsp. fresh lime juice
3 tbsp. fish sauce
2 tbsp. sugar
2 tablespoons scallions, sliced
1/2 cucumber, sliced and peeled
2 tbsp. fried shallots
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.
To make the Thai salad salad dressing, combine the minced garlic, chilies, lime juice, fish sauce, sugar and scallions. Allow the flavors to meld for 5 minutes.
In two small bowls, make a bed of cucumber. Slide the fried eggs onto the cucumbers. Two eggs per person.
When ready to eat, pour the sauce over the eggs. Don’t let it sit long or the eggs will get soggy.