Name: Thai fried egg salad (Yum Khai Dao)
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: thai
Ingredients: 4 eggs; 1 stalk lemongrass; 2 shallots; 1 clove garlic; 1 Thai chili; 1 handful cilantro; 3 cherry tomatoes; 1 stalk celery; 2 tbsp palm sugar; 4 tbsp lime juice; 3 tbsp fish sauce; vegetable oil (for frying); roasted peanut (for garnish)

Thai fried egg salad (Yum Khai Dao)

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"The first time I had this salad was in Thailand, somewhere between a street food stall and a tiny plastic chair, in 35-degree heat: crispy deep-fried eggs topped with an intense dressing of lime, fish sauce and chili — sour, spicy, salty, packed with umami. I had never tasted eggs like that before. And when I started thinking about Easter brunch this year, this exact dish came back to mind. Why not swap the classic egg salad for the Thai version and give your brunch an aromatic upgrade? You can, of course, adjust the heat to suit your taste. If you can’t find palm sugar, brown sugar works just as well. And if you come across Chinese celery, definitely use it — its delicate, slightly peppery aroma rounds out the salad beautifully. But don’t worry: regular celery is a perfectly good alternative. And I know, the amount of oil may seem excessive at first. But don’t hold back here. The eggs aren’t just being fried, they’re meant to be deep-fried. That puffed, golden, crispy egg white is essential for the texture and creates the perfect contrast to the fresh, punchy dressing. So if you want to surprise your guests this year — this is your chance!"

Step 1/4

Remove the tough outer layer of the lemongrass, lightly crush it with the back of a knife and slice into very fine rings. Peel and thinly slice shallot. Peel and finely chop garlic. If desired, remove the seeds from the chilies, then slice into fine rings. Roughly chop coriander, including the stems, and set a few leaves aside for garnish. Halve tomatoes and cut the celery into rough chunks.

1 stalk lemongrass

2 shallots

1 Thai chili

1 clove garlic

1 handful cilantro

1 stalk celery

6 cherry tomatoes

cutting board

knife

Remove the tough outer layer of the lemongrass, lightly crush it with the back of a knife and slice into very fine rings. Peel and thinly slice shallot. Peel and finely chop garlic. If desired, remove the seeds from the chilies, then slice into fine rings. Roughly chop coriander, including the stems, and set a few leaves aside for garnish. Halve tomatoes and cut the celery into rough chunks.

Step 2/4

In a big bowl whisk together palm sugar, lime juice and fish sauce until the sugar has completely dissolved. Add the lemongrass, shallot, chili, garlic, tomato, celery and coriander and toss well so everything is evenly coated in the dressing.

2 tbsp palm sugar

4 tbsp lime juice

3 tbsp fish sauce

bowl (large)

whisk

In a big bowl whisk together palm sugar, lime juice and fish sauce until the sugar has completely dissolved. Add the lemongrass, shallot, chili, garlic, tomato, celery and coriander and toss well so everything is evenly coated in the dressing.

Step 3/4

Line a plate with paper towels. Crack the eggs one at a time into a small bowl. Pour oil into a deep pan to a depth of approx. 2.5–3 cm / 1–1.2 in. and heat over high heat until it just begins to smoke lightly. Carefully, but quickly slide the eggs, one at a time into the hot oil to prevent excessive splattering. The egg whites should immediately bubble and puff up. After a few seconds, gently swirl the pan so the eggs cook evenly. Fry for 1–2 min., until the edges are golden brown and crispy. If desired, spoon some of the hot oil over the yolks to cook them slightly further. Remove the eggs with a slotted spoon and drain on the prepared paper towels.

vegetable oil (for frying)

4 eggs

bowl (small)

paper towels

slotted spoon

frying pan

Line a plate with paper towels. Crack the eggs one at a time into a small bowl. Pour oil into a deep pan to a depth of approx. 2.5–3 cm / 1–1.2 in. and heat over high heat until it just begins to smoke lightly. Carefully, but quickly slide the eggs, one at a time into the hot oil to prevent excessive splattering. The egg whites should immediately bubble and puff up. After a few seconds, gently swirl the pan so the eggs cook evenly. Fry for 1–2 min., until the edges are golden brown and crispy. If desired, spoon some of the hot oil over the yolks to cook them slightly further. Remove the eggs with a slotted spoon and drain on the prepared paper towels.

Thai fried egg salad (Yum Khai Dao)

Ingredients

Utensils

Nutrition per serving

Step 1/4

Step 2/4

Step 3/4

Step 4/4

Enjoy your meal!

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