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"headline": "Yam Khai Dao (Thai Fried Egg Salad) Recipe",
"datePublished": "2020-08-04T09:00:30.000-04:00",
"dateModified": "2024-10-31T15:49:54.572-04:00",
"author": [
{
"@type": "Person",
"name": "Derek Lucci",
"url": "https://www.seriouseats.com/derek-lucci-5118646"
}
],
"description": "Dig into this Thai salad of crispy, runny fried eggs with fresh herbs, aromatics, and a sour-spicy dressing.",
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"name": "Yam Khai Dao (Thai Fried Egg Salad) Recipe",
"aggregateRating": {
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"ratingValue": "5",
"ratingCount": "2"
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"cookTime": "PT5M",
"nutrition": {
"@type": "NutritionInformation",
"calories": "558 kcal",
"carbohydrateContent": "43 g",
"cholesterolContent": "186 mg",
"fiberContent": "2 g",
"proteinContent": "11 g",
"saturatedFatContent": "7 g",
"sodiumContent": "1493 mg",
"sugarContent": "7 g",
"fatContent": "39 g",
"servingSize": "Serves 1 to 2",
"unsaturatedFatContent": "0 g"
},
"prepTime": "PT5M",
"recipeCategory": [
"Salads"
],
"recipeCuisine": [
"Thai"
],
"recipeIngredient": [
"3 tablespoons (45ml) fresh lime juice from 2 limes",
"2 tablespoons (30ml) fish sauce",
"2 teaspoons (15g) palm sugar , softened (see note)",
"1 small shallot (15g), thinly sliced (see note)",
"1 medium garlic clove (5g), thinly sliced",
"1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)",
"2 to 4 fresh Thai chiles (2 to 4g total), stemmed and thinly sliced into rounds (see note)",
"3 sprigs cilantro including stems (5g), cut into 1/2-inch pieces, plus extra leaves for garnish",
"1 scallion, green part only, sliced into 1/8-inch-thick rings (about 5g)",
"2 large eggs",
"5 tablespoons (75ml) vegetable oil (see note)",
"Cooked jasmine rice"
],
"recipeInstructions": [
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"@type": "HowToStep",
"text": "For the Dressing and Fresh Aromatics: In a small mixing bowl, stir together lime juice, fish sauce, and palm sugar until palm sugar is fully dissolved, about 15 seconds."
},
{
"@type": "HowToStep",
"text": "Add shallot, garlic, lemongrass, Thai chiles, cilantro sprigs, and scallion to dressing. Gently stir to combine and evenly coat solids with dressing. Set aside."
},
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"@type": "HowToStep",
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"text": "For the Fried Eggs: Line a plate or small tray with paper towels. Crack eggs into a small, shallow bowl. In a wok or 8-inch carbon steel or cast iron skillet, heat oil over high heat until it just begins to smoke. Holding the bowl closely above the oil, carefully slip the eggs into the oil in one swift and smooth motion to prevent oil from splattering; the egg whites should immediately puff and bubble around the edges. Cook undisturbed for 20 seconds, then begin swirling the pan to prevent eggs from sticking. Continue to cook, swirling pan constantly to promote even cooking of the whites, until the inner part of the whites close to the yolks are fully set, and the edges are wispy, golden brown, and crisp, about 1 minute. Using a large spoon or wok spatula, baste the yolks 2 to 4 times with hot oil until they just turn opaque and look like yolks on American-style, over-easy fried eggs. Using a slotted or wok spatula, carefully lift eggs out of oil, draining off as much excess oil as possible, and transfer to prepared paper towel–lined plate."
},
{
"@type": "HowToStep",
"text": "For Serving: Gently transfer fried eggs to a serving plate. Spoon the aromatics, herbs and dressing over the eggs, and garnish with cilantro leaves. Serve immediately with cooked jasmine rice on the side."
}
],
"recipeYield": "2",
"totalTime": "PT10M",
"review": [
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "J Kaylor"
},
"reviewBody": "Yum! I made this yesterday and it was delicious. The rice was perfect with it since the dressing is so intensely flavorful."
},
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"@type": "Review",
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"@type": "Rating",
"ratingValue": "5"
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"author": {
"@type": "Person",
"name": "Tobias Borken Hennig"
},
"reviewBody": "I can ‘ t believe - that someone knows this salad from SOEI. -it’s my absolute favourite restaurant in BKK - thank you so much"
},
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"@type": "Review",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
},
"author": {
"@type": "Person",
"name": "KathyD"
},
"reviewBody": "I have never fried eggs in this amount of oil nor with this technique before. It was so cool to watch the egg whites puff up and eventually get crisp around the edges. The directions were fun to follow and the fried eggs turned out perfect. I used 3 Thai chilis in the spicy salad topping and whew weeeee it was spicy and oh so good! We loved the yam khai dao."
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Honeyglue"
},
"reviewBody": "I didn't have lemongrass or a scallion and it still turned out superb. So delicious and easy!"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "amlore"
},
"reviewBody": "(see above)"
}
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