Yum Kai Dao (Thai Fried Egg Salad Recipe)

Ingredients

• 20 gcelery, chopped
• 1tomato, sliced
• 1/2onion, sliced
• 5 gcoriander
• 1 clovegarlic, minced
• 3chillies, to taste
• as neededneutral oil, for frying the eggs
• 3 largeeggs
• 30 mlpickled garlic juice
• 7 gwhite sugar
• 15 mlfish sauce
• 22 mlfresh lime juice

Instructions

1. 1

   Prepare vegetables

   Cut the vegetables into bite-sized pieces. Thinly slice the garlic and finely chop the chillies.

2. 2

   Heat the oil

   Heat enough neutral oil to deep-fry an egg in a wok over medium heat. Wait until the oil is thoroughly hot before adding an egg.

3. 3

   Fry the eggs

   Gently crack an egg into the hot oil; it should begin frying quickly. For a well-set yolk, spoon some hot oil over it. When the edges are crisp and golden brown, lift the egg out. Press it against the side of the wok with a spatula to drain excess oil.

4. 4

   Mix the dressing

   Put the pickled garlic juice, lime juice, sugar, fish sauce, chillies and garlic in a large mixing bowl. Stir well, taste, and adjust the flavours if needed.

5. 5

   Toss and serve

   Add the prepared vegetables to the dressing. Slice or cut the fried eggs into bite-sized pieces and add them to the bowl. Toss everything gently but thoroughly, then serve.

What is yum kai dao?

Yum kai dao is a Thai salad built around kai dao, or fried eggs, tossed with a lively dressing and vegetables. It brings together the fresh, sharp and savoury flavours associated with Thai-style yum salads.

This version combines tomato, onion, celery and coriander with lime juice, fish sauce and pickled garlic juice. The eggs add a rich centre and crisp edges, making the salad substantial without losing its freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 167 calories, 11g protein, 16g carbs, 7g fat.

The eggs provide most of the protein and some of the fat, while the sugar and vegetables contribute carbohydrates. Oil used for frying adds fat, and fish sauce contributes sodium. Pair a serving with steamed rice or another filling side if you want a more substantial meal.

The dressing’s balance

Sour and savoury: lime juice and fish sauce give the dressing its sharp, salty backbone. Pickled garlic juice adds another tangy note, while a little sugar rounds the flavours out.

Chilli and garlic: three chillies bring the heat, but their strength varies. Taste the dressing before adding the vegetables, and adjust it to suit your preference.

Frying the eggs

Hot oil: let the oil heat thoroughly in the wok before adding an egg so that it starts frying promptly. The recipe calls for enough oil to deep-fry the egg.

Crisp edges: spoon hot oil over the yolk if you want it well set, and watch for golden-brown edges as your cue to lift the egg out. Drain it against the wok’s side with a spatula before cutting it up.

Prepare for a quick toss

Vegetable pieces: cut the vegetables into bite-sized pieces so they are easy to eat alongside the egg. Thinly sliced garlic and finely chopped chillies distribute their flavour through the dressing.

Serve promptly: the recipe takes 20 minutes in total, and the eggs are at their crispest soon after frying. Have the dressing and vegetables ready before the eggs go into the wok.

Texture and doneness

The salad is best when the egg edges are crisp and golden, with the yolk cooked to your liking. Spoon hot oil over the yolk for a firmer finish.

Toss gently once the egg is cut into pieces. This coats the ingredients with dressing while helping the crisp edges hold their texture.

Serving ideas

Serve the salad straight after tossing, while the fried egg still has some crispness. It works as a light main or as part of a larger Thai-inspired spread.

For a more filling plate, pair it with steamed rice. The rice also gives the tart, spicy dressing something mild to accompany.

Recipe notes & tips

• Prepare and cut the vegetables before heating the oil so the salad can be tossed soon after frying.
• Add the chillies gradually if you are unsure how hot they are.
• Taste the dressing before adding the vegetables, then adjust its flavours to your liking.
• Use a spatula to press each fried egg against the wok’s side to drain excess oil.
• Cut the egg into bite-sized pieces just before tossing to help preserve the crisp edges.

Variations

• Milder heat: use fewer chillies or remove their seeds before chopping.
• More herbs: add extra coriander for a fresher herbal flavour.
• Different vegetables: swap in other crisp, bite-sized vegetables while keeping the dressing the same.
• Rice accompaniment: serve with steamed rice to make the meal more filling.
• Firmer yolks: spoon hot oil over the yolks as the eggs fry.

Common mistakes to avoid

• Oil not hot enough: wait until it is thoroughly heated so the egg starts frying quickly.
• Too little oil: use enough to deep-fry the egg, as directed in the method.
• Overcooked edges: lift the egg out once the edges are crisp and golden brown.
• Undrained egg: press it against the wok’s side with a spatula to remove excess oil.
• Dressing not tasted: check its balance before adding the vegetables and adjust if needed.
• Rough tossing: mix gently but thoroughly so the egg pieces keep some of their crisp texture.

How to store

For the best texture, serve the salad as soon as it is tossed. Refrigerate leftovers in a covered container and eat within 1 day; the fried egg will soften as it sits. Reheating is not recommended for the mixed salad, but leftover components can be stored separately and assembled just before serving.

Frequently asked questions