Salad with sautéed eggs

Zesty Fried Egg Salad: A Flavorful Twist on a Classic Delight

Inspired by vibrant culinary traditions, this Fried Egg Salad takes a classic dish and gives it a lively twist. With fresh ingredients and a delightful dressing, it’s a perfect blend of textures and flavors that will tantalize your taste buds. Ideal as a light meal or a shareable dish, this recipe is sure to impress your family and friends!

Cooking Duration

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Ingredient List

• For the Eggs:
• 2 large eggs, at room temperature
• Vegetable oil (enough to create a depth of 1/4-inch)
• For the Salad:
• 1 cup lightly-packed torn green leaf lettuce (around 2-inch pieces)
• 1/4 cup thinly sliced yellow onion
• 1/4 cup julienned carrots
• 1/4 cup coarsely chopped celery (regular or Chinese, with leaves)
• 1/4 cup lightly packed coarsely chopped cilantro (including stems)
• For the Dressing:
• 1/2 tablespoons lime juice (Key limes preferred, but use what you have)
• 1/2 tablespoons palm sugar simple syrup or 1 tablespoon water + 1 teaspoon dark brown sugar
• 1 tablespoon Thai fish sauce
• 1/2 teaspoons (1 large clove) very thinly sliced garlic
• 2 fresh Thai chiles, preferably green, thinly sliced (adjust according to taste)

Cooking Instructions

Prepare the Frying Eggs:

Heat a wok or small skillet over high heat. Add sufficient oil to achieve about a 1/4-inch depth. Once the oil is shimmering, gently crack the eggs into the pan, being cautious of splatters, and reduce the heat to medium-high. The eggs should hiss and bubble as the whites puff up. Cook until they are golden and crispy on the bottom, about 45 seconds to 1 minute. Flip the eggs carefully, maintaining the yolks intact; cook for another minute until the yolks are set but still slightly runny. Remove the eggs and place them on paper towels, and feel free to prepare them up to 15 minutes in advance. Discard excess oil and wipe the pan clean.

Assemble the Salad:

In a large bowl, combine all the salad components. Cut the fried eggs into quarters and add them to the salad mix.

Prepare the Dressing:

In the same skillet or wok, combine the lime juice, palm syrup or dark brown sugar with water, fish sauce, garlic, and chiles over medium heat. Stir gently until it just begins to sizzle around the edges—this should take less than 30 seconds.

Finish and Serve:

Pour the warm dressing over the salad and eggs. Toss gently to combine all the ingredients. If you’re feeling a bit extravagant, you can mound the salad on a plate, dressing and all. Serve immediately and enjoy!