Thai Fried Egg Salad


By Margarita Lee


4 eggs – beaten
⅓ cup of cooking oil



5 shallots, thinly sliced
½ onion, thinly sliced
2 small tomatoes cut into wedges
1 tbsp coriander leaves & stems, finely chopped


1 tsp finely grated raw garlic
4 tbsp fish sauce
4 tbsp fresh lime juice
4 tbsp palm sugar
2 small chopped fresh chillies (add more if required)


  1. Heat oil in a pan until very hot, add in eggs. Fry till fluffy and crispy.
  2. Cut eggs into rough chunks and toss with ingredients (A)
  3. Combine dressing ingredients in a bowl
  4. Before serving, pour dressing into egg salad and mix well.