Crispy Fried Egg Salad | Yum Kai Dao | Kitchenstagram
Yum Kai Dao, or Thai Fried Egg Salad, is a refreshing, quick-to-make dish that’s perfect for warm days when you want something light yet satisfying. This delightful salad combines crispy Fried Eggs with a medley of fresh vegetables, all tossed in a bold and zesty dressing that balances spicy, tangy and savory flavours . What makes Yum Kai Dao particularly appealing is how easy it is to make at home. This dish is quick to prepare, taking less than 30 minutes and its vibrant combination of ingredients makes it a dish that can be enjoyed at any time of day- whether it’s breakfast, lunch or dinner.
While it may seem like simple dish, Yum Kai Dao is much more than just a salad. It’s a part of the “Yam” family of Thai dishes, which typically involves mixing fresh herbs, vegetables and sometimes proteins with a bold dressing. In this case, the fried egg provides the protein, while chilies and fresh herbs like cilantro or green onions elevate the flavour profile.
The star of Yum Kai Dao is undoubtedly the fried Egg, which is cooked to perfection with crispy, golden-brown edges . In traditional Thai fashion, the eggs are fried in hot oil over high heat, resulting in a bubbly, crispy edges, giving the salad its distinctive crunch. This texture contrasts beautifully with the fresh vegetables like onions, cucumber, tomato, green onions. The salad is then tossed in bold dressing made from lime juice, fish sauce, chilies and sugar, giving it a zesty, umami-packed punch that complements the richness of egg. You can also adjust the level of spice and sweetness according to your personal preference, a common practice in Thai cooking. But it’s not just the eggs that make this dish special- it’s the combination of simple, everyday ingredients that transforms into something extraordinary.
One of the best part of this salad is its versatility. It can be served as a stand-alone meal or alongside other Thai dishes. The fried egg in Yum Kai Dao provides a cooling balance to spicier dishes, soothing the palate while adding a satisfying crunch. Traditionally it is served with jasmine rice, which absorbs the flavourful dressing and rounds out the meal.
If you are looking for a quick and flavourful meal, Yum Kai Dao should be on your list. Its bold flavours and ease of preparation make it a go-to dish for busy days, while its light and refreshing qualities make it perfect for enjoying during warmer weather. Plus, the dressing can be stored in the fridge for a few days, making it convenient for future meals. You can use the leftover dressing on fish, meats or more fried egg salads, allowing you to enjoy the flavours of Yum Kai Dao.
Tips for perfect Crispy Fried Eggs:
Achieving perfect crispy, bubbly fried eggs is all about technique. These Thai-style Fried eggs have gloriously lacy, crispy whites and rich yolks.
Using old eggs can actually work to your advantage here. Fresh eggs tends to have tighter whites, which means they don’t spread out as much in the pan. Older eggs have looser whites, creating those delicate, crispy edges that make fried eggs so irresistible.
Starting with eggs-straight from the fridge? That’s a no go. Cold eggs cool down the oil, preventing the crispiness you’re aiming for. To keep the oil hot, let your eggs warm up to room temperature.
Don’t be shy with the oil. It might seem like a lot, but you want enough for the eggs to float slightly. This what allows them to bubble and crisp without sticking to the pan.
Temperature is the key for crispy fried eggs. The oil has to be hot but not smoking. If it’s too cold, you’ll end up with soggy eggs, but if it’s too hot, you risk burning them. A handy trick ? Insert handle of a wooden spoon or bamboo skewer, if you see small, steady bubbles forming around the wood, the oil is at right temperature for frying.
To prevent the egg from sticking in the pan, let it cook fully before trying to move it.
Serving suggestions:
Yum Kai Dao can be served with a variety of accompaniments. A simple yet satisfying option is to pair it with steamed jasmine rice, allowing the flavour of the tangy, spicy salad to shine. For a more balanced meal, serve it alongside a creamy Thai curry, like Red or Panang curry, which offers a rich contrasts to the salad’s light and zesty profile.
You can also pair Yum Kai Dao with noodle dishes, such as Pad Thai or Pad See ew, making it an ideal choice for a family-style meal where everyone can mix and match. You can also serve Yum Kai Dao with toast.
Storage Tips:
To store the leftover salad, it’s best to keep the fried eggs apart from the salad and dressing to avoid sogginess. For optimal flavour, consume the salad within a day. When ready to serve again, frying a fresh egg for added crispiness will enhance the dish’s taste and texture.
Ingredients
3 nos. Egg
1 no. Cucumber, watery core removed & sliced
1 no. Onion, sliced
1 no. Tomato, sliced
1/4 cup Green Onion, chopped
1/4 cup Cilantro, chopped
2 tbsp+ Extra Roasted Peanuts
For Salad Dressing:
2 pcs. Thai Red Chili
2 tbsp Brown Sugar or Palm Sugar
3 tbsp Lime juice
2 tbsp Fish Sauce
Preparation
For Crispy Fried Eggs:
- Step 1: In a wok, heat oil over high heat until very hot. Crack one egg into the oil and the egg white should immediately puff and bubble around the edges. Using a spoon or spatula, baste the yolks 3-4 times with the hot oil until they just turn opaque and the yolk is set. Then flip the egg over and fry for 1 minute or so. Then carefully lift the egg out of oil, draining off as much excess oil as possible. Keep aside. Repeat with the remaining eggs.
For Salad Dressing:
- Step 2: Add the chilies to a mortar and pestle and pound until fine. Then add brown sugar and pound to dissolve into a thick paste. Add the lime juice and fish sauce, stir to combine everything well.
For Salad:
- Step 3: Cut the fried eggs into bite size pieces. Keep aside.
- Step 4: In a large mixing bowl combine, sliced cucumber, sliced onion, sliced tomato, green onion, cilantro, fried eggs, roasted peanuts and prepared salad dressing. Toss gently just to mix.
- Step 5: Transfer to a serving platter. Top with roasted peanuts and serve with jasmine rice. Enjoy!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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