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–+ servings

Yam Khai Dao Fried Egg Salad

Thai crispy fried eggs dressed in a vibrant lime-chili sauce with shallots and herbs — a salad that elevates the humble egg brilliantly.
Print Recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Salad
Cuisine: Thai
Servings: 2 servings
Calories: 340kcal

Ingredients

  • 4 large eggs
  • 80 ml coconut oil for frying
  • 3 shallots finely sliced
  • 2 tbsp fried garlic in oil
  • 1 stalk lemongrass finely sliced
  • 4 tbsp lime juice
  • 3 tbsp fish sauce
  • 3 bird's eye chilies sliced
  • 1 tsp erythritol
  • Coriander and mint leaves

Instructions

  • Fry eggs in very hot oil until the edges are gloriously crispy. Drain on paper towels.
  • Combine lime juice, fish sauce, chilies, and erythritol.
  • Add shallots, lemongrass, and fried garlic.
  • Place eggs on a serving plate. Pour dressing immediately over the hot eggs.
  • Top with coriander and mint.
  • Serve immediately — the contrast of hot egg and cold dressing is the point.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 14g | Fat: 30g | Fiber: 0.5g
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