Name: Yum Khai Dao (Fried Egg Salad)
Cook time: 15 minutes
Total time: 15 minutes
Yield: 4 servings
Ingredients: ¼ cup fresh lime juice; 2 Tbsp. fish sauce; 2 Tbsp. chopped cilantro; 2 Tbsp. finely grated garlic (8–12 cloves); 1 Tbsp. plus 1½ tsp. sugar; 1 tsp. finely chopped red Thai chile (1–2 chiles); Kosher salt (optional); Vegetable oil (for frying; 2–3 cups); 6 large eggs; Kosher salt, freshly ground white pepper; 2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved, stalks thinly sliced; 2 medium shallots, thinly sliced; 1 cup halved cherry tomatoes; ⅓ cup (lightly packed) cilantro leaves with tender stems

Photo by Joseph De Leo, Food styling by Rebecca Jurkevich

Most people may associate egg salads with a mixture of hard-boiled eggs tossed with mayonnaise, but what I love about this recipe is how it dispels any reference to that version. Yum Khai Dao, a Thai salad made with fried eggs, a punchy dressing, and fresh vegetables, highlights the common household ingredient and pairs it with bold, bright flavors. Texturally, the salad is a party: Khai (egg) and Dao (star) references the burst a raw egg makes when it hits a wok or a high-sided skillet of piping hot oil. The egg whites crackle and crisp up while the yolk slightly coagulates but maintains its loose, runny center. The fried eggs get dressed in a salad with beautifully bold Thai flavors, including shallots, Chinese celery leaves, tomato, and herbs. The dish makes a great complement to larger meals but is equally as delicious enjoyed simply with a plate of steamed rice where the velvety yolk contrasts the spicy dressing.