Fried Egg Salad Recipe

This is a Thai “yum” using crispy fried eggs. There are generally two varieties of this dish – one with coriander and garlic, and the other with Chinese celery and onions. This recipe is for the coriander and garlic version.
Fried Egg Salad
Recipe Ingredients

  •     2 eggs
  •     1 teaspoon fish sauce
  •     1 1/2 teaspoon white sugar
  •     2 1/2 teaspoons fresh lime juice
  •     1 tablespoon small thai chilies, finely chopped
  •     1 tablespoon garlic, finely chopped
  •     1 tablespoon coriander leaves & stems, finely chopped
  •     enough vegetable oil to partially submerge the eggs while frying – about 1/3 cup
  •     1/4 cube knorr buillon cubes mushroom soup base *optional
Recipe Method

  • Mix the fish sauce, sugar, soup base and lime juice well in a bowl.
  •     Chop the garlic, chilies and coriander fine.
  •     Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. It helps to ladle the oil over the top of the egg to cook both sides at the same time. Set aside and allow to cool a bit.
  •     Put the eggs in a plate and cut into quarters. Mix the garlic, chilies and coriander together into the sauce.
  •     When ready to eat, pour the sauce over the eggs. Don’t let it sit long or the eggs will get soggy.

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