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Crispy Fried Egg Salad

This Crispy Fried Egg Salad offers a delightful twist on a classic, combining crispy fried eggs with fresh vegetables and a zesty dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Southeast Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1 to 2 pieces Thai chilies Adjust according to your spice preferences.
  • 1.5 tablespoons palm sugar Can substitute with brown sugar if needed.
  • 3 tablespoons lime juice Freshly squeezed is best.
  • 2 tablespoons plus 1 teaspoon fish sauce Anchovy paste can be used for a vegetarian version.
For the Fried Eggs
  • 4 pieces eggs Use room temperature eggs for best results.
  • Neutral oil for frying Canola or vegetable oil works well.
For the Salad
  • 1/4 small red or yellow onion, julienned Sweet onions are recommended.
  • 2 stalks celery Plus a handful of leaves for freshness.
  • 1/2 cup tomatoes, cut into wedges Heirloom tomatoes are preferred.
  • 1/2 cup chopped cilantro Fresh cilantro is ideal.
  • 1/4 cup roasted peanuts, roughly chopped or lightly crushed Can be replaced with sunflower seeds for a nut-free version.

Method
 

For the Dressing
  1. In a mortar and pestle, add the Thai chilies and pound them until they are fine.
  2. Add palm sugar and continue pounding until it dissolves into a thick paste.
  3. Incorporate the lime juice and fish sauce, stirring until everything is well mixed.
For the Fried Eggs
  1. In a wok or a small non-stick frying pan, add about ¼ inch of neutral oil. Heat over medium-high heat until bubbling.
  2. Crack one egg into the oil; if hot enough, the egg white should bubble immediately.
  3. Use a spoon to baste the top of the egg with oil as it fries for about 2 minutes, until the yolk is set and the white turns golden brown and crispy.
  4. Remove and let drain on a paper towel, and repeat with the remaining eggs.
Assembly
  1. In a mixing bowl, combine all the veggies—onion, celery, tomatoes, and cilantro.
  2. Cut the fried eggs into six wedges and add them to the veggie mix.
  3. Pour the dressing over everything and toss gently to combine.
  4. Plate your salad and top with roasted peanuts. Serve with jasmine rice on the side.

Notes

This salad is best served fresh, but the dressing can be made ahead and stored in the fridge for up to 3 days. Pay attention to oil temperature for frying eggs.