- Eggs 2 large
- Vegetable Oil for shallow-frying
- White Onion 1/2 small, thinly sliced with the grain of the onion (from top to tail)
- Salad Tomato 1, chopped into 8 pieces
- Celery 2 sticks, stalk thinly sliced and leaves picked (use the paler inner stalks of a celery head with the leaves)
- Cilantro Sprigs roughly chopped, 3 Tbs
For the salad dressing (nahm yum)
- Palm or Brown Sugar 2 Tbs
- Water 1 Tbs
- Fish Sauce 3 Tbs
- Lime Juice 3 Tbs
- Garlic thinly sliced, 1 tsp
- Bird’s Eye Chillies 2, thinly sliced
- To make the dressing, mix together the sugar, water, fish sauce and lime juice in a pestle and mortar until the sugar has completely dissolved. Add the garlic and chillies and stir through, then set aside. It will taste spicy, sweet and tart.
- Crack the eggs into separate ramekins or small bowls, taking care not to break the yolks. Pour the oil for shallow-frying into a shallow saucepan to a depth of 2 cm and heat over a high heat. Once the oil starts to smoke, gently slide an egg into the hot oil. The egg will immediately start to spit, crackle and bubble, so be very careful. The egg white will puff up and develop large, transparent bubbles, and the bottom and edges will get brown and crispy. Fry for about 1 minute, then flip the egg over and cook for a few seconds on the other side before transferring to a plate lined with paper towels to drain the excess oil. Repeat with the second egg.
- Cut the fried eggs into bite-size quarters, trying to avoid cutting directly through the runny yolks, and arrange on a serving plate. In a large bowl, gently toss together the sliced onion, tomato, celery and coriander with the dressing until combined. Top the eggs with the salad and dressing and serve.