Ingredients:

  • 4 large eggs
  • 1/2 cup neutral oil
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 3 Thai bird's eye chilies, finely minced
  • 1 clove garlic, grated
  • 3 tbsp shallots, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh mint leaves, torn
  • 2 scallions, sliced into 1-inch pieces

Instructions:

  1. Heat the neutral oil in a non-stick skillet or small wok over medium-high heat until shimmering.
  2. Crack an egg into the oil; use a spoon to baste the hot oil over the top of the whites. Fry until the edges are deep golden-brown and lacy, but the yolk remains jammy.
  3. Drain the fried eggs on paper towels and slice each egg into quarters.
  4. In a small bowl, whisk together the lime juice, fish sauce, and palm sugar until the sugar is completely dissolved.
  5. Stir the minced Thai bird's eye chilies and grated garlic into the dressing.
  6. In a medium mixing bowl, combine the sliced eggs, sliced shallots, quartered cherry tomatoes, chopped cilantro, torn mint leaves, and sliced scallions.
  7. Pour the dressing over the salad and toss gently to combine, ensuring the eggs are well-coated.