Yam Khai Dao or Thai Fried Egg Salad is the most comforting dish ever especially as I have an affinity with literally eating egg and rice in any form. It is the dish and combination of food that truly gives me comfort and were the two things I got taught to cook. You really can’t go wrong with a bit of rice and an egg, a harmonious combination and a meal that gives you sustenance for whatever day you’ve had and your mood.

This version of Thai eggs is like the pimped up version of rice and egg with added freshness and texture from the crispy egg skirts. I absolutely love this recipe and hope you do too!

Ingredients:

2 eggs

1 Shallot or small red onion thinly sliced

1/2 Bunch of Thai Basil or Basil

1 Garlic clove thinly slice

2 Thai Chillies or more if you like the spice

2 tbsp of Fish Sauce or Vegan Fish sauce (if veggie)

3 Springs Coriander

2 tbsp Sugar

Method:
1. In a bowl get your thinly sliced shallot/red onion, chillies and garlic together.
2. Tear your basil leaves and coriander ready for your garnish.
3. Add your fish sauce, lime juice and sugar into the bowl with the shallots/red onion, chillies and garlic. Give it all a good mix and this is your dressing for your eggs. Yup- it really is that simple!
4. In a non stick pan get a good glug of vegetable oil hot as you are going to fry your eggs. I really recommend you getting that crispy skirt but I understand some people don’t like their eggs like that. Just do you but cook your eggs to your liking and put aside on a plate.
5. Pour your delicious sauce over your eggs and garnish with your fresh basil and coriander. I would enjoy this with a bowl of hot rice and garnish with extra chillies as I like it hot.

Super easy, vibrant and amazing flavours. I hope this brings you as much comfort as it does with me!