Fried egg salad

By Spencer Watts
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SERVES
4

Ingredients

Dressing:

  • 1/2 lime, juice
  • 2 teaspoons (10 milliliters) brown sugar
  • 2 tablespoons (30 milliliters) fish sauce
  • 1 teaspoon (5 milliliters) garlic powder

Salad:

  • 1 tablespoon (15 milliliters) vegetable oil, for frying
  • 4 eggs
  • 1/2 head cabbage, shredded
  • 1 carrot, shredded
  • Salt

Garnish:

  • 1/2 cup (120 milliliters) cilantro, chopped
  • 1/2 cup (120 milliliters) roasted salted peanuts, chopped

Directions

Dressing:

  1. In a medium bowl, mix lime juice, brown sugar, fish sauce, and garlic powder until well combined.

Salad:

  1. Heat oil in a wok over medium-high heat. 
  2. Fry the eggs whole until crispy and brown, breaking the yolks. Remove and slice into thin strips.
  3. Mix the cooked eggs, cabbage, carrot, and dressing, and toss until evenly dressed. Season with salt. 

To serve:

  1. Garnish with cilantro and peanuts.

For more ways to use eggs in the kitchen, check out the video below.

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