Senior test kitchen editor Jesse Szewczyk was falling out of love with fried eggs—until he rediscovered this recipe for Yum Khai Dao, “a flashy Thai salad that makes fried eggs feel fresh and exciting,” he writes. “The whites are as crispy as a potato chip, while the yolk stays suggestively runny—a magical combination.” |
Ultra-crisp fried eggs get all dressed up. This Thai salad stars tomatoes and herbs, with an umami lime dressing. Serve with some steamed rice and you have a spectacular summer dinner. |
