Yum Kai Dao (Thai Fried Egg Salad)
Kai means egg, and Dao means star in Thai– so, the direct translation of “Kai Dao” is Egg Star or Star Egg. Given its crispy edge and tendency for the oil to splat during the frying process, we understand the name. This is a very simple home dish. A perfect complimentary dish for most coconut based curry and basil dishes. Our mom would most likely pair it with Chicken Green Curry and Ka-Pow Ground Pork.
TIME: 5-15 minutes
EQUIPMENT: Medium Pan and Stainless Steel Turner
You Will Need:
- Ayara’s Chili-Lime Sauce, to taste
- Eggs, to preference (chicken, duck, or even quail egg)
- Red Onions, sliced
- Cilantro, plucked
- 1-2 tablespoon Vegetable Oil per Egg
- Heat oil in pan at medium-high heat until it shimmers
- Crack the egg and drop it into the pan slowly (be careful, as oil may splat). Egg should be swimming in oil, add more oil if necessary (yes, you need this much oil for it to be crispy)
- Use the turner to lightly splash oil onto the top of the egg. For well-done eggs, flip the egg over and let the yolk cook thoroughly. For runny eggs, no need to flip
- Remove egg from pan and let drain on paper towel
- Repeat, until you achieve the desired amount of fried eggs
- Plate all eggs onto a plate, drizzle with Chili-Lime Sauce, red onions, and cilantro (in that order) and enjoy!