Fried Egg Salad with Garlic, Mint and Cilantro

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Eggs! Eggs! Eggs! These are one of my favorite dairy products. It is very easy to enjoy and easy to prepare. It can be boiled, fried, half boiled, pickled, poach and hard boiled. My favorite way to cook the egg is sunny side up and over easy. Well, I have met people who do not like eggs at all.

This dish is very tasty if you do them right and making sure the eggs are crispy and just right season before serving. Do not season it too early as it will cause the dish to be soggy. Overall result, it is an excellent dish. I am intending to serve this dish whenever possible over the holidays, Thanksgiving and Christmas.




6 eggs

1 tablespoon fish sauce

2 ½ tablespoons fresh lime juice

4 ½ teaspoons raw sugar

1 teaspoon chicken broth granules

3 tablespoons finely chopped small Thai chilies/green finger chili

3 tablespoons finely chopped garlic

3 tablespoons finely chopped cilantro leaves and stems



In a small bowl with fish sauce, lime juice, raw sugar and chicken broth granules and stir until dissolved. Set aside.

Heat a frying pan with canola/vegetable/corn oil over medium-high heat and crack an egg and fry for 1-2 minutes until the edges crisp. Remove with a ladle to drain the oil. Set aside to cool. Continue the same procedure until all the eggs are done.

Cut the fried eggs into quarters and place on a serving plate. Then mix the chilies, cilantro and chopped garlic together into the premixed fish sauce. Pour the sauce over the fried eggs when about to serve.


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