Chef Leah Cohen Makes a Thai Fried Egg Salad and a Thai Omelet with Pork
After a year packed with episodes ranging from Dominican-style pernil and pasteles to homemade pasta, Chefs at Home is back for 2021. And our first episode features Leah Cohen, chef and owner of Pig & Khao and Piggyback in New York, who's preparing not one, but two Thai egg dishes—Yam Khai Dao and Kai Jeow Moo Sab. They come together very quickly, and in addition to breakfast, you can enjoy them for lunch, a snack, late-night dinner, or whenever you want. Read on for Cohen's step-by-step instructions and follow along with the video above.
Make the Yam Khai Dao
First up is a Yam Khai Dao, or Thai fried egg salad. You start by getting the oil really hot in your pan—"almost smoking," Cohen says—and carefully pour in your shelled eggs. Be sure to use room-temperature eggs, and stand back when you pour them into the pan to avoid getting hit with oil splatters.
Cohen explains that you want the egg whites to get crispy while retaining runny, intact yolks. When they're done frying, transfer them to a plate lined with paper towels to drain off excess oil, and then, grab your garnishes. Cohen uses sliced shallots, garlic, red Thai chile, and some ground white pepper. The most important thing, she notes, is the sauce—a combination of palm sugar, fish sauce, lime juice, and some Maggi sauce. With a few spoonfuls of that on the eggs and some fresh cilantro leaves, you're good to go. Cohen recommends serving it with rice for a full meal.
Make the Kai Jeow Moo Sab
The second dish Cohen prepares is a Thai fried omelet with pork, called Kai Jeow Moo Sab. Just like with the fried egg salad, you'll want to use room temperature eggs. Cohen whisks them and mixes in ground pork, minced garlic, soy sauce, sliced scallions, and ground white pepper.
Cohen uses a wok to fry the omelet, but if you don't have one, you can try another high-sided pan instead (just be careful not to use too much oil). You'll also need to get the oil "almost smoking" here, and you can test it by dropping in a tiny amount of the omelet mixture. If it bubbles, it's ready. Ultimately, you want both sides of the omelet to be golden-brown—flip carefully away from you to avoid oil spatters.
When the omelet is done, drain it, and then transfer it to a plate and top it with fresh cilantro. To round it all out, Cohen serves the omelet with a dipping sauce that combines sweet chile sauce and sriracha.
Come back Monday, February 1 for our next episode of Chefs at Home featuring chef Eunjo Park.