Fried Egg Salad
Total Time
Approximately 15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.8 out of 5 stars
(125)
Ingredients
2-4 servings
- 2 large eggs, at room temperature
- Enough vegetable oil to reach a depth of 1/4-inch
- 1 cup lightly-packed torn green leaf lettuce (approximately 2-inch pieces)
- 1/4 cup thinly sliced yellow onion
- 1/4 cup thin or julienned carrot strips
- 1/4 cup coarsely chopped celery, Chinese or other, include leaves
- 1/4 cup lightly packed coarsely chopped cilantro, thin stems and leaves
- 1 1/2 tablespoons lime juice (Key limes are recommended, but don’t fuss if you can’t find them)
- 1 1/2 tablespoons palm sugar simple syrup [or 1 tablespoon water + 1 teaspoon dark brown sugar]
- 1 tablespoon Thai fish sauce
- 1 1/2 teaspoons (1 large clove) very thinly sliced garlic
- 2 fresh Thai chiles, preferably green, thinly sliced (more or less to taste)
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Preparation
Step 1
Heat a wok or small skillet over the highest heat. Once hot, add enough oil to reach a depth of a generous 1/4-inch.
Step 2
Once the oil is hot enough to smoke, carefully crack the eggs into the oil, being cautious as they will splatter a lot — decrease the heat to medium-high.
Step 3
The eggs will hiss, sputter, and the whites should puff and develop translucent bubbles.
Step 4
Once they’re very crispy and a deep golden brown underneath (45 seconds to 1 minute), use a thin spatula to flip the eggs.
Step 5
Cook for another minute on the second side, until the yolks are set but still slightly molten.
Step 6
Transfer eggs to paper towels; you can cook them up to 15 minutes before serving.
Step 7
Discard oil and wipe out wok or skillet.
Step 8
Place all salad ingredients in a large bowl.
Step 9
Quarter the eggs through the yolks and add them to the salad.
Step 10
Place the lime juice, palm syrup or dark brown sugar and water, fish sauce, garlic, and chiles in the same wok or skillet.
Step 11
Set it over medium heat and heat the mixture until it just begins to sizzle at the edges, less than 30 seconds.
Step 12
Pour the hot dressing over the salad and eggs.
Step 13
Stir gently to combine.
Step 14
Transfer the salad, liquid and all, to a plate in a low heap.
Step 15
Eat at once.
Step 16
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Chef's notes
The salad is supposed to be tossed at the end in a hot wok with the dressing, but pouring the hot dressing over the salad and tossing it is an acceptable substitute.
Palm sugar simple syrup can be substituted with water and dark brown sugar.
Adapted from the Pok Pok Cookbook.
