Ingredients – for one person:
1 egg
1 teaspoon of fish sauce
1 teaspoon of soy sauce
2 tablespoons oil
Coriander to garnish
Sri Racha sauce (can also use sweet chilli sauce)

How to make Khai Jiaw:
Crack the egg into a bowl and add the fish sauce and soy sauce.
Whisk the egg and sauces with a fork until it becomes frothy.
Heat the oil in a hot pan, then add in the egg mixture.
Cook until it gets lightly browned and then flip it over and cook the other side until also lightly browned.
Once cooked serve with a portion of rice and garnish with coriander.
Don’t forget the Sri Racha sauce….Sweet Chilli sauce also goes really well with it.

This recipe uses normal chicken eggs but duck eggs can be used or even quail eggs.
Quail eggs make the dish look much prettier and you won’t need to cut these eggs up.

Ingredients – for 2 people
4 chicken eggs (8 quail eggs)
2tsp fish sauce
1tsp sugar
4tsp lime juice
2 tsp light soy sauce
2 small Thai chillies finely chopped
4 large cloves garlic finely chopped
1 shallot or 1/4 red onion thinly sliced
2 tablespoon coriander, chopped

How to make Yum Khai Dao:
Mix the fish sauce, lime, sugar and soy sauce together in a bowl.
Chop the garlic and chillies very finely and mix into the sauce.
Fry the eggs in a pan with oil until cooked.
Once the eggs are cooked arrange them on a plate, if you are using chicken/duck eggs they can be cut into smaller pieces, quarters.
If you use quail eggs then these can be left whole.
Place the onion/shallot on the eggs then pour the sauce, garlic and chilli mix over the top.
Finally sprinkle with the coriander.
Serve immediately to avoid the eggs going soggy.

Eat and Enjoy!!