Ingredients
Equipment
Method
- Place the Thai chilies in a mortar and pestle and pound them until they are fine. Add the palm sugar and continue to pound until the sugar has dissolved into a thick paste. Stir in the lime juice and fish sauce until well combined.1-2 Thai chilies, 1 1/2 tablespoons palm sugar, 3 tablespoons fresh lime juice, 2 tablespoons + 1 teaspoon high-quality fish sauce
- In a wok or a small non-stick frying pan, add about a quarter inch of neutral oil. Heat over medium-high heat until the oil is very hot. You can test the temperature by dropping in a small piece of onion; if it bubbles vigorously, the oil is ready.Neutral oil
- Carefully crack one egg into the hot oil. The whites should bubble and spread immediately. Use a spoon to baste the top of the egg with hot oil. Fry for about 2 minutes until the edges are browned and crispy, and the yolk is set but not completely hard.4 large eggs
- Remove the fried egg from the pan and let it rest on a plate lined with paper towels to remove excess oil. Repeat this process for the remaining eggs.
- In a large mixing bowl, combine the julienned onions, celery, tomatoes, and cilantro.1/4 small red or yellow onion, 2 stalks celery, 1/2 cup tomatoes, 1/2 cup fresh cilantro
- Cut each fried egg into six wedges, ensuring each piece has a bit of the yolk. Add the egg pieces to the bowl with the vegetables.
- Pour the prepared dressing over the ingredients. Toss gently to ensure everything is coated without breaking the eggs apart too much. Transfer to a plate, top with roasted peanuts, and serve immediately.1/4 cup roasted peanuts
Notes
Use older eggs at room temperature to ensure the whites spread easily and create signature lacy, crispy edges. Do not fear the amount of oil used; the eggs need to float to achieve the correct texture without becoming greasy.
