May 9, 2024

Thai Fried Egg Salad

Is this an interesting salad with fried eggs or a unique twist on egg salad? Who knows?! Either way, you’re gonna love this recipe if you’re into Thai food and/or fried eggs. Thai Fried Egg Salad is light, refreshing, zippy, and, in my opinion, outrageously delish!

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Ingredients

Organize ingredients – eggs, limes, cilantro (chopped and whole stems), shallots, celery, tomatoes, sugar, fish sauce, garlic, hot pepper and olive oil (not photographed).

Salad Dressing

Mix until sugar is dissolved. Cover and refrigerate until ready to use.

Place lime juice, fish sauce, chopped cilantro, garlic, sugar, and hot pepper in a small bowl. Mix until sugar is dissolved. Taste dressing and season with salt if needed. Cover and chill until ready to use (you should have about ½ cup). Dressing can be made 1 day ahead.

Frying the Eggs

Pour oil into a large high-sided skillet (to minimize splatter) and heat over medium-high until hot. Crack 3 of 6 large eggs into pan one at a time, taking care to not let them touch, to achieve crispy edges. Fry until whites are crisped around the edges and cooked through but yolks are still runny, 2-3 minutes. Use a spatula to transfer eggs to a large plate. Season with salt and pepper. Repeat with remaining eggs. Once all eggs have been fried; set aside. Alternatively, you can cook all six eggs simultaneously in 2 large pans.

Salad Preparation

Place celery, tender leaves (tear into smaller pieces if the leave are too large), shallots, and tomatoes in a medium bowl

Pour the remainder of the reserved dressing on top and gently toss until evenly coated. Taste salad and season with more salt and pepper if needed.

Gently toss the celery, tender leaves (tear into smaller pieces if the leave are too large), shallots, and tomatoes in a medium bowl to combine. Pour half of the dressing on top and toss until evenly coated. Taste salad and season with more salt and pepper if needed.

Salad Assembly

Spread half of remaining dressing over a medium to large-sized platter in a thin layer.

Spread remaining dressing over a medium to large-sized platter in a thin layer. Arrange fried eggs on top and spoon salad over. Then scatter cilantro leaves.

Thai Fried Egg Salad

I added crispy shallots and lime zest for added crunch and punch!

Print Recipe

Thai Fried Egg Salad

Prep Time25

Cook Time6

Total Time31

Course: Breakfast, light dinner, lunch

Cuisine: Thai

Keyword: celery, cherry tomatoes, cilantro, crispy shallots, fish sauce, fried eggs, garlic, gluten free, granulated sugar, lime juice, shallots

Servings: 2 servings

Author: GFchow @ gfchow.com

Ingredients

Dressing

¼ cup lime juice fresh
2 tablespoons fish sauce
2 tablespoons chopped cilantro
2 tablespoons garlic grated or pressed
1 tablespoon plus 1½ teaspoons sugar granulated
1/2 teaspoon red Thai Chile jalapeño or hot pepper flakes (optional)
Pinch of kosher salt

Salad

1/4 cup olive oil or any neutral oil this is for for frying the eggs
6 large eggs
kosher salt and freshly ground white or black pepper
1 large celery stalk with tender leaves reserved stalks thinly sliced into 1/2 moons (see NOTES section below for substitution ideas)
1 medium shallot thinly sliced into rounds
1 cup cherry or grape tomatoes halved, a mixture of colors if possible
Handful cilantro leaves with tender stems

Instructions

Dressing

Whisk lime juice, fish sauce, chopped cilantro, garlic, sugar, and hot pepper in a small bowl until sugar is dissolved. Taste dressing and season with salt if needed. Cover and chill until ready to use (you should have about ½ cup). Dressing can be made 1 day in ahead.

Frying the Eggs

Pour oil into a large high-sided skillet (to minimize splatter) and heat over medium-high until hot. Crack 3 of 6 large eggs into pan one at a time, taking care to not let them touch, to achieve crispy edges. Fry until whites are crisped around the edges and cooked through but yolks are still runny, 2-3 minutes. Use a spatula to transfer eggs to a large plate. Season with salt and pepper. Repeat with remaining eggs. Once all eggs have been fried; set aside. Alternatively, you can cook all six eggs simultaneously in 2 large pans.

Salad

Gently toss the celery, tender leaves (tear into smaller pieces if the leave are too large), shallots, and tomatoes in a medium bowl to combine. Pour half of the dressing on top and toss until evenly coated. Taste salad and season with more salt and pepper if needed.

Assembly

Spread emaining dressing over a medium to large-sized platter in a thin layer. Arrange fried eggs on top and spoon salad over and then scatter cilantro leaves over. I served mine with crispy shallots and lime zest for added crunch and punch!

Notes

In the mood to make the crispy shallots? Click here or visit GFchow’s Broccoli and Spinach Curry Soup with Crispy Shallots recipe.

Serve with steamed rice or quinoa for a more filling meal.

It’s easy to halve or double this recipe.

There are many modifications you can make to this recipe. For instance if you don’t like celery, use fennel, frisée, or mixed field greens. Add avocado and/or thinly sliced cucumbers. Instead of raw shallots, use red or white onion. You get the idea.

Recipe from Epuricous.com with modifications by me.

If you like this recipe, you may also like these other GFchow recipes. Crunchy Thai Slaw, Roasted Broccoli with Thai Style Dressing, and Crispy Fried Eggs.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.