Eggs and Salt Are the Stars of These Showstopping Dishes

The yum khai dao (literal translation: fried egg salad) at New York’s Bangkok Supper Club is Chef Max Wittawat’s take on a classic Bangkok bite. Wittawat, who hails from Thailand’s capital, set out to elevate the popular late-night snack by incorporating a duck egg fried in hot oil, as well as a showering of cured, grated egg yolk. 

It’s also a prime example of how chefs are...