• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Eggs Appetizers Lunch / Dinner Salads Snacks

Thai fried egg salad (yum khai dao)

Published: 10.16.2021 » Last updated: 07.20.2022

I used to think that fried eggs sprinkled with herb salt was the epitome of egg-y goodness. Then, I cooked eggs Thai style and my world was transformed.

Thai fried egg salad (yum khai dao)

What is yum khai dao?

Whole eggs fried in very hot oil until the edges of the whites are browned and crisp are served with a sweet, tangy and salty dressing with slices of chilies, lemongrass, shallot and cilantro.

Yum khai dao dressing

Mixing lime juice, fish sauce and palm sugar

The dressing is a mixture of palm sugar, fresh lime juice and fish sauce. Once mixed, chilies, lemongrass, shallots and cilantro are whisked in, and the solids and liquid are spooned over the eggs on the plate.

Making the dressing for Thai fried egg salad (yum khai dao)

While it is the dressing that really elevates a simple fried egg dish to unbelievable heights of deliciousness, how the eggs are cooked is just as important to give the dish good texture.

Crispy egg whites

Frying eggs until the edges of the whites are browned and crisp

You will need an inch of cooking oil in the pan. You have to heat the oil until fine wisps of smoke float on the surface. You slide in the egg (or crack it directly into the oil if oil spatter doesn’t intimidate you), wait until the edges of the white is transformed into a brown lacy crispness then scoop it out.

If you have a large wide pan, you may cook three to four eggs at a time. Otherwise, simply repeat the frying until you have as many fried eggs are you need.

Full recipe below

Thai fried egg salad (yum khai dao)

Connie Veneracion
For best results, prepare the dressing before you fry the eggs. This gives it a little time to allow the flavors to blend.
With the dressing done and the eggs fried, you just plate everything up. Arrange the eggs in a shallow bowl (or deep plate), spoon the dressing, spices and herbs over them, and serve.
Thai fried egg salad (yum khai dao)
Print
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Salad, Snack
Cuisine Thai
Servings 3 people

Ingredients
  

Dressing

  • 2 stalks lemongrass - white portion only
  • 2 to 3 Thai chilies - we used green and red
  • 1 shallot
  • 1 tablespoon palm sugar
  • 2 tablespoons lime juice - or lemon juice
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon finely sliced cilantro

Eggs

  • cooking oil
  • 3 large eggs

Instructions
 

Make the dressing

  • Peel the outer layers of the lemongrass stalks until only the soft interior is left. Slice into thin rings.
  • Cut the chilies into thin rings as well.
  • Peel the shallot and thinly slice.
  • Measure the palm sugar, lime juice and fish sauce into a bowl.
  • Whisk until the palm sugar is completely dissolved.
  • Add the lemongrass, chili, shallot and cilantro, and whisk lightly.
  • Set the dressing aside.

Fry the eggs

  • Pour enough cooking oil into a frying pan to reach a depth of one inch.
  • Heat the oil until fine wisps of smoke are visible on the surface.
  • Crack an egg into a bowl then pour into the hot oil (it will spatter).
  • Cook until the edges of the egg white are browned and crisp.
  • With a slotted spatula, lift the egg and move to a plate.
  • Fry the remaining eggs.

Serve your yam khai dao

  • Arrange the eggs on a plate.
  • Spoon the dressing over them and serve.
Print
Keyword Egg

More recipes, cooking tips & food tales

Century eggs the vegetables and sauce

Are century eggs preserved for 100 years?

Chinese-style scrambled eggs with tomatoes

Chinese-style scrambled eggs with tomatoes

Stracciatella alla Romana (Italian Egg Drop Soup)

Stracciatella alla Romana (Italian egg drop soup)

Taiwanese-style oyster omelette

Taiwanese-style oyster omelette

Skewered Spanish tortilla (potato and egg omelette)

Spanish tortilla

Leftover roast duck egg drop soup

Leftover roast duck egg drop soup

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved