Fried Egg Salad (Yum Kai Dao) - cooking recipe

Ingredients

2 eggs
1 teaspoon fish sauce
1 1/2 teaspoons white sugar
2 1/2 teaspoons fresh lime juice
1 tablespoon small Thai red chili pepper, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon coriander leaves, & stems finely chopped
1/3 cup vegetable oil, to partially submerge the eggs while frying

Preparation

Mix the fish sauce, sugar, soup base and lime juice well in a bowl.
Chop the garlic, chilies and coriander fine.
Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. It helps to ladle the oil over the top of the egg to cook both sides at the same time. Set aside and allow to cool a bit.
Put the eggs in a plate and cut into quarters. Mix the garlic, chilies and coriander together into the sauce.
When ready to eat, pour the sauce over the eggs. Don't let it sit long or the eggs will get soggy.