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Thai fried egg salad (Yum-kai-do)

Name: Thai fried egg salad (Yum-kai-do)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 2
Cuisine: Thai recipes
Ingredients: 1 banana (echalion) shallot, finely chopped; 1 red chilli, finely chopped, plus extra slices to serve (optional); 1 garlic clove, finely chopped; Juice 2 limes; 1½ tbsp fish sauce; 1½ tbsp honey; 10g coriander, chopped, plus a few extra leaves to garnish; Vegetable oil to fry; 4 medium eggs

By: Marni Xuto

Published: 9 Jan 25
Updated: 14 Jan 25

Yum-kai-do is an iconic Thai egg salad. In Marni Xuto’s recipe, the crispy fried egg is complemented by a zingy lime, honey and chilli dressing.

Marni says: “The vibrant flavours cut through the rich yolk, creating a dish that’s fresh, aromatic and easygoing. Serve it with sticky rice or a leafy salad to make it a fuller meal.”

Loved this easy Thai dish? Try Marni’s tofu larb, too.

Growing up in Bangkok, Marni’s passion for cooking started at a young age. She’s lived in the UK for 20 years and is a recipe developer and blogger. Follow Marni on Instagram @easy.thaifood

Easy
January 2025

Test kitchen approved

Serves 2
Prep time 5 min. Cook time 5 min

Yum-kai-do is an iconic Thai egg salad. In Marni Xuto’s recipe, the crispy fried egg is complemented by a zingy lime, honey and chilli dressing.

Marni says: “The vibrant flavours cut through the rich yolk, creating a dish that’s fresh, aromatic and easygoing. Serve it with sticky rice or a leafy salad to make it a fuller meal.”

Loved this easy Thai dish? Try Marni’s tofu larb, too.

Growing up in Bangkok, Marni’s passion for cooking started at a young age. She’s lived in the UK for 20 years and is a recipe developer and blogger. Follow Marni on Instagram @easy.thaifood

Nutrition: per serving

Calories: 277kcals
Fat: 16g (3.3g saturated)
Protein: 16g
Carbohydrates: 15g (15g sugars)
Fibre: 0.7g
Salt: 3.1g

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Ingredients

1 banana (echalion) shallot, finely chopped
1 red chilli, finely chopped, plus extra slices to serve (optional)
1 garlic clove, finely chopped
Juice 2 limes
1½ tbsp fish sauce
1½ tbsp honey
10g coriander, chopped, plus a few extra leaves to garnish
Vegetable oil to fry
4 medium eggs

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Method

Mix all the ingredients apart from the oil and eggs in a bowl to create the ‘yum’ dressing. Season with a pinch of salt and check you’re happy with the balance of sweet, salty and sour.
Pour enough oil into the base of a large frying pan to generously coat the bottom. Put the pan over a medium heat and, once the oil is shimmering hot, carefully crack in the eggs. Cook without touching them until the edges turn a golden brown and crisp up.
Transfer the eggs to a serving dish. Drizzle over the dressing and finish with more coriander leaves and, if you like, red chilli.