Gather all the marinate ingredients. In a bowl, mix the squid with the fish sauce and salt and let marinade for about 5-10 minutes.
Mince the onion, garlic, and Thai chili of using. Spray pan with cooking spray and sauté the aromatics for about 1-2 minutes, or until the garlic begins to turn gold and the onion begins to soften.
Add in the squid rings, reserving the fish sauce marinade in the bowl, and cook for about 1-2 minutes each side. Slowly add the marinade into the pan.
Break the salted egg yolks apart and begin to mix into the pan, using chicken stock and water if needed to help break it down further while cooking.
Turn the heat down to low, then break in the 2 eggs into the pan and mix thoroughly. The heat should be low enough so that the egg creates a liquid, creamy texture in the sauce. It's essential to keep the heat low here or the egg will end up solidifying.
Remove the dish from the heat, garnish with cilantro, and enjoy your delicious protein packed salted egg yolk squid!