Yum Kai Dao - Deep Fried Egg Salad

ยำไข่ดาว

Prepare:
4 large eggs
1 brown/white onion, thinly sliced
2 tomatoes, wedged
a bunch of lettuce/salad greens
a bunch of coriander

Dressing:
1 tsp finely grated raw garlic
4 tbsps fish sauce
4 tbsps fresh lime juice
4 tbsps palm sugar
chopped fresh chilli, quantity as desired

Instructions:

Crack eggs into very, very hot oil and deep fry till fluffy and crispy, and yolks are cooked through. The hotter the oil, the fluffier and crispier your eggs will be. Let cool slightly, then cut into rough chunks and toss with vegetables.

Combine salad dressing ingredients in a bowl and further adjust the taste as necessary to suit your liking . Dress the salad and tuck in!

Thai (Scotch) Eggs ( Kai Ni Hin )

Similar to a scotch egg, but made with Thai ingredients and smaller quails egg for a better egg to meat ratio! These Thai eggs should be eaten with sweet chilli dipping sauce to add extra flavour.

Ingredients
5-10 Quail Eggs
1 Tablespoon Red Curry Paste
30 gms Pork Mince
30 gms Minced Fish Flesh
20 gms Chopped Green Beans
5 Kaffir Leaves
1 Teaspoon Salt
1 Eggs
1 Tablespoon Wheat Flour
1 Tablespoon Corn Flour
Oil for Deep Frying

Preparation
1. Boil the quail eggs for 8-10 minutes and drop into cold water. If you leave hot eggs in the air they form a grey layer around the yolk, so it's best to take them from hot water to cold water.
2. Put the pork mince, fish mince, red curry paste, salt, egg, and the wheat and corn flour into a blender. Blend to a thick mixture.
3. Slice the green bean and kaffir leaves, add to the blended meat and mix.
4. Take the egg, wrap the egg in meat to form a ball, then deep fry the balls for 5 minutes.
5. Serve with the following sauce.

Ingredients for Sweet Chilli Sauce
3 Tablespoons Sweet Chilli Sauce
10 gms Chopped Cucumber
1 Teaspoon Crunshed/Chopped Peanuts
1 Tablespoon Vinegar

Preparation for Sauce
1. Mix the sweet chilli sauce with the vinegar and heat for 2 minutes.
2. Add all ingredients in and serve.

by:http://www.khiewchanta.com

Yum Kai Kem (Salty Egg Salad) ยำไข่เค็ม

Recipe from Real Thai by Nancy McDermott -- Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat.


3 salty eggs, cooked and cooled to room temperature
6 fresh kii noo chilies or 2 serrano chilies, thinly sliced crosswise
2 tablespoon coarsely chopped shallot
2 tablespoon freshly squeezed lime juice


Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.

Yum Kai Dtom (Hard-Boiled Egg Salad) ยำไข่ต้ม

Ingredients:
6 pieces leaf lettuce
6 hard-boiled eggs, peeled and thinly sliced
2 shallots, thinly sliced
½ cup roughly sliced Chinese celery
½ cup fried shallots
2 tablespoons fried garlic
1 sprig fresh cilantro, roughly chopped


Dressing

2 tablespoons nam prik pao
2 tablespoons nam pla
3 tablespoons fresh lime juice
2 teaspoons sugar (preferably palm sugar)

Preparation:
Line a serving platter with the lettuce leaves. Place the egg slices on the leaves and sprinkle with the shallots, Chinese celery, fried shallots, fried garlic, and fresh cilantro.


Combine the dressing ingredients and pour over the salad just before serving.

Gaeng Jued Kai (Fried Egg Soup) แกงจืดไข่

Ingredients:
¼ cup oil
1 tablespoon. crispy fried chopped garlic
½ cup thin sliced onions
6 eggs;, beaten
6 cups chicken broth or water
8 ounce ground pork
1/ 3 cup fish sauce
1 cup transparent vermicelli noodle
2 scallions cut into 1 inch long pieces
1/8 teaspoon white pepper

Preparation:
Heat a non-stick pan and add half the oil fry the beaten eggs until golden brown, about 2 minutes on each side and set aside, then cut into small strips. In a soup pot, bring the broth to a boil and add pork to cook add onion and the egg strips,and the remaining ingredients. Remove to a serving bowl and top with the fried garlic before serving.

How to fry an Egg - ทอดไข่ดาว

There\'s nothing like a fried egg in the morning ... with some toast and coffee ... mmm.


Steps:
1. Over medium heat, warm a small amount of oil or butter, perhaps 1 1/2 tsp., in a small (8-inch) skillet, or spray the pan with nonstick cooking spray.

2. Crack an egg into the pan. (Image 1)

3. Cook until the white appears solid, about 3 to 4 minutes. (Image 2)

4. For basted eggs, put 1 tsp. or so of melted butter over the yolk.

5. For eggs sunny-side up, remove the egg from the pan with a spatula and serve. (Image 3)

6. For eggs over easy, carefully flip the egg over onto the yolk side and cook another minute or two. (You\'ll probably want to turn the egg after 2 to 3 minutes, instead of 3 to 4, depending on how well done you like your eggs.) (Images 4 to 5)

Tips:
If the egg\'s edges burn, turn down the heat.

Most people like the egg cooked gently, as the white gets rubbery if the heat is cranked up. But some people like their fried eggs with browned edges. Turn up the heat if you like it that way!

Some people cover the pan to make the egg cook faster, but then the yolk gets a film over the top.


Warnings:
Eggs are high in cholesterol.

by: w ww.horapa.com

Stuffed Nutria’s Omelets - ไข่ยัดไส้

Ingredients:
1/4 cup vegetable oil
3 tablespoons diced tomatoes
3 tablespoons green peas
3 table spoons finely diced carrots
2 tablespoons finely diced onions
1/2 tablespoon sugar
1/4 teaspoon white pepper
1/4 teaspoon soy sauce
3 eggs, beaten
1 tablespoon fish sauce (you will get in supermarkets)

Garnish with:
Chopped cilantro leaves
Sliced red chilies

Preparation:
Heat half the oil in a wok. Add all ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more.

Heat an omelet pan and add a drop of the remaining oil.

Pour in enough egg to thinly cover the bottom of the pan.

Brown the omelet lightly on both sides, flipping over halfway through cooking.

Repeat until all the egg is used.

Place a tablespoon full of the vegetable mixture in the center of each omelet.

Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square.

Place the omelet on serving plate. Repeat until all omelets and vegetable mixture are used.

Garnish with cilantro leaves and sliced red chilies on top or around the plate.

Kai Look Kuey ("Son-in-law's Eggs") ไข่ลูกเขย

Kai Dtoon (Steamed Eggs with Pork)

Kai Dtoon (Steamed Eggs with Pork)

ไข่ตุ๋น

Ingredients

2 eggs1 tablespoon of thinly sliced shallot

3 prawns, deveined and shelled

2 tablespoons of light soy sauce

3 tablespoons of ground pork

1 cup of chicken stock

¼ teaspoon of pepper

¼ teaspoon of salta few cilantro leaves

Directions

Beat the eggs in a mixing bowl and add the shallot and the stock. Add salt, light soy sauce and the pepper and then beating the mixtures with a fork. Divide the mixture onto 3 small glass bowl.

Wrap each prawn with 1/3 of the pork. Boil water in the steamer and place the cups and steam until the egg mixture start to cook. Place a prawn on top of the mixture in each cup and keep on steaming for about 15 minutes until the pork and prawn meats are cooked.

Remove the cups from the steamer and sprinkle with chopped spring onion and cilantro leaves.

Kai Look Kuey ("Son-in-law's Eggs") ไข่ลูกเขย

Stuffed Nutria’s Omelets - ไข่ยัดไส้

Kai Look Kuey ("Son-in-law's Eggs") ไข่ลูกเขย

Ingredients

24 quail's eggs

4 tablespoons of shallots, (purple onions), thinly sliced

3 tablespoons of fish sauce

1 tablespoon dark sweet soy sauce

2 tablespoons of honey

½ teaspoon of prik phom (ground red chilies) (approx)

Directions

The eggs are hard boiled then shelled. If you are using hen's eggs, cut them in half. They are then stir fried in a little oil on medium heat until they are beginning to crisp, and then removed from the pan and placed on the serving platter.

Add the shallots to the pan and sauté until they are beginning to crisp. Remove about half of the shallots and set aside. Combine the remaining ingredients of the sauce, and add them to the wok or skillet, and stir until the sauce thickens. Pour the sauce over the eggs, then sprinkle the reserved shallot flakes on top.

Kai Dtoon (Steamed Eggs with Pork)

Stuffed Nutria’s Omelets - ไข่ยัดไส้