After Easter festivities, two things come to mind—April’s refreshing rain and an abundance of hard-boiled eggs. According to the USDA guidelines, it’s best to consume these within a week. The countdown has begun, and by the third day of egg sandwiches, the challenge to keep meals exciting can feel daunting. However, a wonderful solution lies in a Thai fried egg salad that is not only easy to prepare but also bursting with flavor.

Known as yam khai dao or yum kai dao, this Thai salad highlights the star ingredient, khai dao—crispy and chewy fried eggs. The shallow-frying technique creates a delightful contrast of textures: a crunchy, blistered exterior combined with a tender, silky interior. Once cooked, the eggs are chopped and tossed with an array of fresh vegetables. A dressing that balances sweetness, tanginess, saltiness, and spiciness ties everything together in this quick-to-eat dish.

Recommended Pans for Perfectly Fried Eggs:

• Yosukata Flat Bottom Pow Wok
• All-Clad Hard Anodized Nonstick 2-piece set
• Tramontina Professional Aluminum Nonstick Fry Pan

Crafting Yam Khai Dao

This salad can be enjoyed year-round, but after Easter, there’s a special advantage in utilizing leftover boiled eggs instead of starting anew with raw ones.

1. Fry the Eggs

If the eggs are still in their shells, remove them carefully. To ensure there are no stray shell bits left, rinse the eggs under water. After washing, make sure to dry them thoroughly with a paper towel to avoid excessive splattering during frying. Begin by heating a tablespoon of neutral oil in a skillet over medium heat.

Pierce the eggs gently with a fork before frying to avoid any unexpected surprises. If this step is missed, it’s generally alright; however, caution is advised.

Credit: Allie Chanthorn Reinmann

Tilting the skillet enables shallow-frying with minimal oil, though a wok can also be utilized for this task. Once the oil is sizzling, carefully add one egg while keeping the pan tilted. Fry for about a minute and then flip the egg, cooking it for another minute until the white becomes bubbly and achieves a golden-brown hue. Place the fried egg on a paper towel to absorb excess oil and repeat the frying process for the remaining eggs.

2. Prepare the Dressing

Combine sugar, fish sauce, lime juice, and chopped chilies in a small bowl, stirring until the sugar dissolves.

3. Assemble the Salad

Finely slice red onion, celery, tomatoes, bell peppers, or any vegetables of your choice. Mix these ingredients together and arrange them on a serving dish. Cut the fried eggs into quarters and lay them atop the bed of fresh veggies. Drizzle the prepared dressing over the salad and add a sprinkle of salt if desired.

Remarkably, the shallow frying technique allows the insides of hard-boiled eggs to retain their perfect texture without overcooking. The resulting dish features a delightful crunch from the fried egg with a tender interior and a luscious jammy yolk. A single bite of this salad, crowned with fresh vegetables, results in an unforgettable flavor experience. The dressing can be customized to suit personal preferences by adjusting the ingredient ratios.

Yam Khai Dao – Using Leftover Boiled Eggs

Ingredients:

• 4 boiled eggs, peeled

• 1 tablespoon neutral cooking oil

• ¼ of a red bell pepper, sliced thinly

• ¼ cup red onion, sliced thinly

• 1 rib of celery, sliced thinly

• Optional: A sprinkle of salt

For the dressing:

• 1 Thai chili, chopped

• 1 teaspoon sugar (brown sugar is acceptable)

• 1 ½ teaspoons fish sauce

• 2 teaspoons fresh lime juice

1. In a small bowl, mix the chopped chili, sugar, fish sauce, and lime juice until the sugar is dissolved. Set the mixture aside for later use.

2. Heat the oil in a frying pan over medium heat. Once hot, tilt the pan and add one of the boiled eggs. Fry the egg’s exterior, rotating it every minute until it achieves a blistered, golden-brown appearance. Transfer the fried egg to a paper towel-lined plate and repeat for the remaining eggs.

3. Combine the bell pepper, onion, and celery in a bowl, then distribute on two plates. Cut the eggs into quarters and arrange them atop the vegetables.

4. Stir the dressing again to ensure all sugar is dissolved and drizzle it over the plated salads. A final touch of salt completes the presentation.