Photograph of the finished Yam khai dao

Thailand · Gỏi trứng ốp la Thái

Yam khai dao

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Oil Oil 120 ml
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Tomato Tomato 120 g
  • Photograph of Celery Celery 40 g
  • Photograph of Coriander Coriander 20 g
  • Photograph of Chilli Chilli 8
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Lime Lime 2
  • Photograph of Sugar Sugar 16 g
  • Photograph of Roasted peanuts Roasted peanuts 40 g

Method

  1. 1 Heat the oil and fry the eggs over high heat for 2 minutes until the edges are golden brown and crispy, while the yolks remain soft.
  2. 2 Remove the eggs from the oil and place them on paper towels to drain. Let them cool for 3 minutes, then cut them into bite-sized pieces.
  3. 3 Prepare the dressing by mixing fish sauce, lime juice, sugar, and chopped chili peppers.
  4. 4 Mix the shallots, tomatoes, and celery with the dressing.
  5. 5 Add the eggs and stir gently, then sprinkle with roasted peanuts and cilantro before serving immediately to prevent them from losing their crispness.

With an appliance

  • Air fryer 24 min

    Replace step 1: spray oil into the eggs in small molds, fry at 200 degrees for 5 minutes, no need to flip so the yolks remain soft; let cool for 3 minutes and cut as in step 2 before mixing the salad.

Start cooking