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Epicurious

Yum Khai Dao (Fried Egg Salad)

By Arnold Myint

5.0

(4)

Thai fried egg salad on a platter.
Photo by Joseph De Leo, Food styling by Rebecca Jurkevich

Most people may associate egg salads with a mixture of hard-boiled eggs tossed with mayonnaise, but what I love about this recipe is how it dispels any reference to that version. Yum Khai Dao, a Thai salad made with fried eggs, a punchy dressing, and fresh vegetables, highlights the common household ingredient and pairs it with bold, bright flavors. Texturally, the salad is a party: Khai (egg) and Dao (star) references the burst a raw egg makes when it hits a wok or a high-sided skillet of piping hot oil. The egg whites crackle and crisp up while the yolk slightly coagulates but maintains its loose, runny center. The fried eggs get dressed in a salad with beautifully bold Thai flavors, including shallots, Chinese celery leaves, tomato, and herbs. The dish makes a great complement to larger meals but is equally as delicious enjoyed simply with a plate of steamed rice where the velvety yolk contrasts the spicy dressing.

What you’ll need

Recipe information

  • Total Time

    15 minutes

  • Yield

    4 servings

Ingredients

Dressing

¼ cup fresh lime juice
2 Tbsp. fish sauce
2 Tbsp. chopped cilantro
2 Tbsp. finely grated garlic (8–12 cloves)
1 Tbsp. plus 1½ tsp. sugar
1 tsp. finely chopped red Thai chile (1–2 chiles)
Kosher salt (optional)

Salad and assembly

Vegetable oil (for frying; 2–3 cups)
6 large eggs
Kosher salt, freshly ground white pepper
2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved, stalks thinly sliced
2 medium shallots, thinly sliced
1 cup halved cherry tomatoes
⅓ cup (lightly packed) cilantro leaves with tender stems

Preparation

  1. Dressing

    Step 1

     Whisk ¼ cup fresh lime juice, 2 Tbsp. fish sauce, 2 Tbsp. chopped cilantro, 2 Tbsp. finely grated garlic (8–12 cloves), 1 Tbsp. plus 1½ tsp. sugar, and 1 tsp. finely chopped red Thai chile (1–2 chiles) in a small bowl until sugar is dissolved. Taste dressing and season with salt if needed. Cover and chill until ready to use (you should have about ½ cup).

    Do Ahead: Dressing can be made 1 day ahead. Keep chilled.

  2. Salad and assembly

    Step 2

    Pour vegetable oil into a large high-sided skillet to come about ¼" up sides (2–3 cups, depending on the size of your pan) and heat over high until hot. Crack 2 or 3 of 6 large eggs into pan one at a time, taking care to not let them touch, and fry, using a spatula to dislodge any egg that is sticking to the bottom, until whites are crisped and cooked through but yolks are still runny, 1–2 minutes. Using a slotted spoon, transfer eggs to a large plate or baking sheet. Season with kosher salt and freshly ground white pepper. Repeat with remaining eggs. Once all eggs have been fried; set aside.

    Step 3

    Gently toss 2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved, stalks thinly sliced, 2 medium shallots, thinly sliced, and 1 cup halved cherry tomatoes in a medium bowl to combine. Tear celery leaves if large (don’t use more than ⅓ cup) and add to bowl along with about half of reserved dressing. Toss until evenly coated. Taste salad and season with more salt if needed.

    Step 4

    Spread half of remaining dressing over a platter in a thin layer. Arrange reserved fried eggs on top and spoon salad over. Drizzle remaining dressing on top, then scatter ¹⁄₃ cup (lightly packed) cilantro leaves with tender stems over and season with more white pepper.

TagsEpicuriousSaladEggCilantroHerbs & SpicesGarlicRoot VegetableVegetableThai ChileChileCeleryShallotCherry TomatoTomatoThaiSoutheast AsianAsianQuickMainSideLunchDinner

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