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Crispy Fried Egg Salad

A vibrant blend of crispy fried eggs, fresh vegetables, and zesty dressing that evokes nostalgia and comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Southeast Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1-2 pieces Thai chilies Adjust based on your spice tolerance.
  • 1.5 tablespoons palm sugar Can substitute with brown sugar if needed.
  • 3 tablespoons lime juice Freshly squeezed is best.
  • 2 tablespoons fish sauce Look for high-quality brands for rich flavor.
  • 1 teaspoon fish sauce
For the Salad
  • as needed Neutral oil for frying
  • 4 pieces eggs Room temperature helps with frying.
  • 1/4 small red or yellow onion, julienned
  • 2 stalks celery Plus a handful of leaves for crunch.
  • 1/2 cup tomatoes, cut into wedges
  • 1/2 cup chopped cilantro Fresh herbs make a difference.
  • 1/4 cup roasted peanuts, roughly chopped or lightly crushed For added crunch.

Method
 

For the Dressing
  1. Prepare the Chilies: Add the Thai chilies to a mortar and pestle and pound until they transform into a fine paste.
  2. Combine Ingredients: Add the palm sugar and pound to dissolve into a thick paste. Next, add the lime juice and fish sauce; stir to combine thoroughly. Set aside.
For the Fried Eggs
  1. Heat the Oil: In a wok or a small non-stick frying pan, pour about a quarter inch of neutral oil. Heat over medium-high heat until very hot.
  2. Test the Heat: Drop a small piece of onion into the oil – if it bubbles excitedly, the oil is ready!
  3. Fry the Eggs: Crack one egg into the oil. If your oil is hot enough, the egg white will start bubbling immediately. Baste the top of the egg with hot oil using a spoon as it fries; continue for about 2 minutes until the yolk is set and the white is golden brown.
  4. Drain and Cool: Remove the egg and let it drain on a paper towel-lined plate. Repeat for the remaining eggs.
Assembly
  1. Combine the Veggies: In a mixing bowl, combine all the vegetables, including the julienned onion, celery, tomatoes, and cilantro.
  2. Cut and Add Eggs: Cut the fried eggs into six wedges around the yolk, ensuring each piece has a bit of yolk.
  3. Dress the Salad: Add the egg wedges to the vegetable mixture, pour the dressing over, and toss gently to combine.
  4. Finish and Serve: Top with crushed roasted peanuts for a crunchy finish, and serve with jasmine rice.

Notes

This salad is best enjoyed fresh but can last in the fridge for up to 2 days. Keep the dressing separate until ready to serve. Common mistakes to avoid include ensuring your oil is hot enough before frying the eggs to prevent them from getting greasy.