https://www.seriouseats.com/yam-khai-do-thai-fried-egg-salad

General Advice

Shallow-frying eggs in hot oil gives the whites a crispy, lacy texture around the edges, while keeping the yolks soft and runny. When cutting into, the fat from the egg yolks melds with the dressing, lending it body and also balancing its acidic, savory punch. Giving the sliced aromatics and herbs time to marry with the dressing while frying the eggs tempers their raw bite without sacrificing their crisp texture and fresh aromas.

Yam Khai Dao is an introduction to the flavor combinations and techniques used in many types of Thai salads. This version includes thinly sliced raw lemongrass, adding tender-crisp texture and floral aromatic qualities to the salad.

Method

1. 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. Add shallot, garlic, lemongrass, Thai chiles, cilantro sprigs, and scallion to the dressing. Gently stir to combine and evenly coat solids with dressing. Set aside.
2. 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 motion to prevent 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 the pan constantly, 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. Baste the yolks 2 to 4 times with hot oil until they just turn opaque. Using a slotted spoon, lift eggs out of oil, drain excess oil, and transfer to a prepared paper towel–lined plate.
3. 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.