Thai Crispy Egg Salad (Yam Khai Dao)

Ian Benites

A super-crispy fried egg salad, dressed with a bright, punchy dressing

Prep Time 10

Cook Time 1

Course Appetizer, Side Dish, Snack

2 chicken eggs (duck eggs also work well)
2 large cloves garlic - 8 grams (fresh, unbruised garlic. Don't use the pre-peeled stuff)
1/2 medium shallot - 8 grams
1/3 cup very loosely packed cilantro sprigs - 4 grams (keep the stems in there)
pinch of ground white pepper
neutral-flavored cooking oil, as needed

Palm sugar often comes in compressed pucks. If so, use a knife to shave off 5 grams of sugar (1/2 Tbsp, tightly packed).
Thinly slice the bird chilies. Combine chilies with the sugar and the rest of the dressing ingredients in a small bowl. Stir well until sugar is dissolved. Set this dressing aside.

Peel fresh garlic and slice to a medium thickness (2mm or just under 1/8th inch). Set aside.
Peel and slice the shallot into a julienne. Set aside.
Give the cilantro a very coarse chop. Set aside
Preheat a wok, cast iron, or nonstick pan and add oil until it reaches about 1/2 inch in depth. Heat the oil until it gets very hot. You can test the temperature by adding a drop or two of egg white to the oil, it should bubble up and brown almost immediately. Carefully add the eggs to the hot oil. PLEASE BE CAREFUL WHEN FRYING AN EGG IN THIS MANNER, THE HOT OIL WILL SPLATTER. BE MINDFUL OF THE FLAMES AND USE A SPLATTER GUARD IF NECESSARY.
If the temperature of your oil was correct, the egg should immediately start to bubble up and brown around the edges when it hits the oil. Allow the egg to cook for about 15 seconds.
Once the bottom and edges have set, spoon some hot oil on top of the egg to start cooking the top. Continue to cook until the whites are set and there are lots of brown, crispy bits all around the edges. The entire cooking process should take no more than 30-45 seconds. If your egg has black burned bits, the oil was too hot. If it hasn't browned, the oil was not hot enough.
Use a spatula or spoon to move the egg to a plate lined with paper towels. This will help absorb excess oil.
Place the crispy egg on a plate and scatter the raw garlic slices, shallots, and cilantro on top. Drizzle the dressing over everything and sprinkle the plate with a pinch of white pepper.