recipe: Thai fried egg salad
hi there. a few people have been requesting recipes, so here’s one: the Thai fried egg salad from Andy Richter.
Thai fried egg salad
adapted from food52
peanut oil (or another oil, but I like the taste of peanut oil in Asian recipes, and it stands up to high heat well).
1-1.5 Tbsp. lime juice
1.5 Tbsp. palm sugar simple syrup or honey syrup (recipe below)
1 Tbsp. Thai fish sauce (if you don’t want to use fish sauce, you could substitute with soy sauce, soy sauce mixed with vegetarian worcestershire sauce, or try making vegan fish sauce. I’ve started using fish sauce in the past couple years because 1. the idea of it really doesn’t bother me, like the idea of eating actual fish does 2. i’ve probably eaten it countless times anyway in restaurant Thai food.)
1.5 tsp. thinly sliced garlic
1-2 fresh green chiles, sliced - I used jalapenos because I had them, but you could also use serranos or Thai chiles.
1/4 cup thinly sliced yellow onion
1/3 cup cilantro
palm sugar simple syrup
Melt 2.5 oz of palm sugar (also known as jaggery/gurdh) in 5 Tbsp. of water over medium heat, until the sugar completely breaks up and dissolves. If the water begins to bubble before the sugar has dissolved, turn off the heat and let it finish dissolving in the hot water. Alternatively, combine 1 Tbsp. honey with 3 Tbsp. boiling water in a bowl and stir until honey has dissipated throughout water.
Heat a wok or nonstick frying pan over high heat. When it is hot, add the peanut oil and when the oil starts to smoke, carefully crack in the eggs and decrease the heat to medium. The eggs should split, bubble and crackle. When the whites bubble and the edges turn a crispy golden brown (about 45 seconds - 1 minute), flip the eggs while trying not to break the yolks. Cook for another 30-45 seconds, until the bottom is golden brown but the yolks are still runny, and transfer to a paper towel to drain (the eggs can be made up to 15 minutes before the rest of the salad).
Make the dressing: combine the lime juice, simple syrup, fish sauce, garlic, and chiles in the pan and heat for about 15 seconds, until just warm. Turn off the heat.
In a bowl, combine the eggs, dressing, cilantro, and onions. Roughly cut the eggs into pieces, toss the salad and serve.