Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins

Ingredients

 3 limes juiced
 1 tsp of allulose
 2 tsp of fish sauce
 2 piece of lemongrass sliced
 1 small tomato roughly chopped
 1 small cucumber sliced
 ½ onion sliced
 A handful of cilantro chopped
 3 eggs
 coconut oil
 salt to taste

Instructions

1

Mix sweetener, lime juice, fish sauce, sliced lemongrass, and sliced chili in a small bowl. Set dressing aside.

2

In a small bowl, combine the roughly chopped tomatoes, cucumber, sliced onion, and chopped cilantro. Set aside.

3

To a large pan, add about ¼ cup of oil. Crack in all three eggs and fry until golden brown and crispy. Flip and fry for another minute until yolks are just set. Remove the egg from the pan and roughly chop it into large pieces.

4

Toss the egg into the salad and pour over some of the dressing (all the dressing will not be used) Adjust seasonings by adding salt or more fish sauce.

Ingredients

 3 limes juiced
 1 tsp of allulose
 2 tsp of fish sauce
 2 piece of lemongrass sliced
 1 small tomato roughly chopped
 1 small cucumber sliced
 ½ onion sliced
 A handful of cilantro chopped
 3 eggs
 coconut oil
 salt to taste

Directions

1

Mix sweetener, lime juice, fish sauce, sliced lemongrass, and sliced chili in a small bowl. Set dressing aside.

2

In a small bowl, combine the roughly chopped tomatoes, cucumber, sliced onion, and chopped cilantro. Set aside.

3

To a large pan, add about ¼ cup of oil. Crack in all three eggs and fry until golden brown and crispy. Flip and fry for another minute until yolks are just set. Remove the egg from the pan and roughly chop it into large pieces.

4

Toss the egg into the salad and pour over some of the dressing (all the dressing will not be used) Adjust seasonings by adding salt or more fish sauce.

Notes

Thai Crispy Egg Salad