Fried Egg Salad

Name: Fried Egg Salad (Yum Kai Daow)
Cuisine: Thai
Ingredients: 3 tablespoons fresh lime juice; 2 tablespoons fish sauce; 2 tablespoons chopped fresh cilantro; 1 tablespoon minced garlic; ½ to 1 teaspoon chopped fresh Thai chile (1 to 2 chiles); ½ to 1 teaspoon chopped fresh Thai chile (1 to 2 chiles); 1½ tablespoons sugar; Neutral oil, such as sunflower, for frying (about 1 cup); Neutral oil, such as sunflower, for frying (about 1 cup); 6 large eggs; 2 stalks Chinese celery (60 g), stalks thinly sliced, leaves separated and kept whole (use American celery if unavailable); 2 stalks Chinese celery (60 g), stalks thinly sliced, leaves separated and kept whole (use American celery if unavailable); 1 large shallot (45 g) (or red onion), halved and thinly sliced; 1 large shallot (45 g) (or red onion), halved and thinly sliced; 12 grape or cherry tomatoes, halved (about 70 g); 12 grape or cherry tomatoes, halved (about 70 g); 24 fresh cilantro leaves, plus more for garnish; Whole fresh red Thai chiles; Ground white pepper

Yum Kai Daow

Preparation info

Serves
4

Difficulty
Easy

Appears in

Family Thai

By Arnold Myint

Published 2025

About

When it comes to egg salad, I think of three things: the Japanese sando version, a Southern deviled egg-ish picnic sandwich, and the Thai version—which, of course, I think is the best kind. Yum kai daow is full of bright flavor and craveable, runny, crispy fried eggs. This is one of the simplest dishes to make, and the payoff is enormous. If there was ever a midnight meal—what you make after a long day when you just want something easy, comforting, and undeniably good—it’s this. Everyone ha

Ingredients

Asia
Thailand
Gluten-free
Vegetarian

Ingredients

Method