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Crispy Fried Egg Salad

A delightful combination of crispy fried eggs, fresh vegetables, and a tangy dressing, creating a cozy and comforting dish suitable for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1 to 2 pieces Thai chilies Adjust to your spice tolerance
  • 1.5 tablespoons palm sugar Substitute with brown sugar if needed
  • 3 tablespoons lime juice Freshly squeezed for best flavor
  • 2 tablespoons fish sauce Use low-sodium fish sauce for a lighter version
  • 1 teaspoon fish sauce As above
For the Salad
  • 4 pieces eggs Room temperature for even frying
  • as needed Neutral oil for frying Grapeseed or vegetable oil works well
  • 0.25 pieces small red or yellow onion Julienned for sweet crunch
  • 2 stalks celery Plus a handful of leaves for crunch
  • 0.5 cup tomatoes Cut in wedges or cherry tomatoes for sweetness
  • 0.5 cup chopped cilantro Parsley can be substituted if needed
  • 0.25 cup roasted peanuts Roughly chopped or lightly crushed for crunch

Method
 

For the Dressing
  1. Pound the chilies using a mortar and pestle until finely ground.
  2. Add the palm sugar and continue to pound until you form a thick paste.
  3. Mix in the lime juice and fish sauce, stirring well to combine. Adjust seasoning if needed.
For the Fried Eggs
  1. Heat enough oil in a wok or small non-stick frying pan over medium-high heat.
  2. Crack an egg into the hot oil and spoon hot oil over the top for about 2 minutes until crispy.
  3. Carefully remove the egg and place it on a paper towel-lined plate. Repeat for remaining eggs.
Assembly
  1. In a mixing bowl, combine julienned onion, celery, tomatoes, and cilantro.
  2. Cut each fried egg into six wedges.
  3. Add egg wedges to the vegetable mix and pour the dressing over. Toss gently.
  4. Top the salad with roasted peanuts and serve over jasmine rice if desired.

Notes

Use the freshest ingredients for the best flavor; store leftovers in an airtight container in the fridge for up to 2 days.