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Crispy Fried Egg Salad

A delightful fusion of crispy fried eggs and fresh vegetables, enhanced by a zesty dressing, perfect for summer picnics or cozy family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Southeast Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1 to 2 pieces Thai chilies, finely chopped (adjust based on your heat preference)
  • 1.5 tablespoons palm sugar (feel free to substitute with brown sugar)
  • 3 tablespoons lime juice (freshly squeezed is best)
  • 2 tablespoons fish sauce (look for high-quality, low-sodium for the best flavor)
  • as needed Neutral oil for frying
For the Salad
  • 4 pieces eggs, room temperature (this ensures even frying)
  • 1/4 pieces small red or yellow onion, julienned (you can use shallots for a milder flavor)
  • 2 stalks celery plus a handful of leaves (adds a delightful crunch)
  • 1/2 cup tomatoes, cut into wedges (heirloom or cherry tomatoes work beautifully)
  • 1/2 cup chopped cilantro (fresh herbs make a big difference)
  • 1/4 cup roasted peanuts, roughly chopped or lightly crushed (toasted sesame seeds can be a great substitute for extra crunch)

Method
 

For the Dressing
  1. In a mortar and pestle, add the Thai chilies and pound until they are finely ground.
  2. Add the palm sugar and continue to pound until you get a thick, dissolved paste.
  3. Stir in the lime juice and fish sauce until everything is well combined. Set aside.
For the Fried Eggs
  1. Heat a few tablespoons of neutral oil in a wok until shimmering but not smoking.
  2. Crack one egg into the oil and baste the edges for about 2 minutes until crispy and yolk is set.
  3. Drain the fried egg on a paper towel and repeat the process with the remaining eggs.
For Assembly
  1. In a large mixing bowl, combine the julienned onion, celery, tomatoes, and chopped cilantro.
  2. Cut the fried eggs into wedges and add them to the veggie mix.
  3. Drizzle the dressing over the top and toss gently to coat.
  4. Sprinkle the roasted peanuts over the salad and serve over jasmine rice or your favorite grain.

Notes

Ensure oil is hot enough for crispy eggs. You can prepare the dressing a day ahead for improved flavor.