Yum khai dao is one of those dishes that sounds too plain to bother with until you eat it. Eggs are fried hard in a good slick of oil so the whites blister and go lacy at the edges, then torn up and tossed through a sharp lime and fish sauce dressing.
The crisp bits soak up the dressing while the yolks stay soft, and the herbs and cucumber keep it from feeling heavy. It is the sort of thing cooked at the end of a long day in Thailand when there is not much in the fridge.
Dress it at the last minute, while the eggs are still warm.
