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Thai Fried Egg Salad

Prep Time25 minutes
Cook Time6 minutes
Total Time31 minutes
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.