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Yum Khai Dao (Thai Fried Egg Salad)

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Preparation time: 15 min
Serves 2 people
5 Average Rating

Yum Khai Dao is a Thai fried egg salad that’s crunchy, spicy and refreshing. Home cook pro Camellia Ling Aebischer brings this dish to life with crisp-edged eggs, fresh herbs, chilli and lime.

Across Southeast Asia, the preference for fried eggs is to fry them until browned and crispy. It’s a textural journey paired with soft white rice, and a salty/sour/sweet lemongrass-flecked dressing. The final dish is bold and bright in every bite.

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Ingredients

  • 4 eggs
  • ½ cup neutral oil
  • Steamed rice, to serve
  • Coriander leaves, to garnish
Dressing
  • 1 lime, juice only
  • 1 Tbsp fish sauce
  • 1 tsp palm sugar
  • ½ shallot, finely sliced
  • 1 clove garlic, thinly sliced
  • 1 stalk lemongrass, peeled and finely sliced
  • ½ red chilli, thinly sliced
  • 3 sprigs coriander, finely chopped

 

 

Method

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  1. For the dressing, combine all ingredients in a small bowl and mix well until the palm sugar has dissolved.
  2. For the eggs, place a large heavy-based frying pan over high heat. Once hot, add the oil. Crack in your eggs and sprinkle lightly with salt. Fry hard until the bottoms are dark brown and crispy, and whites have cooked through, 2-3 minutes.
  3. Remove the eggs and arrange them on a platter. Sprinkle with dressing and extra coriander.
  4. Serve eggs over steamed rice with extra dressing. This dish goes well with a side of Thai-style stir-fried water spinach.

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Overall Rating

Average Rating: 5

1 review

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