Crispy Golden Eggs with Tamarind Sauce — Khai Look Koey
A Bangkok son-in-law eggs plate of hard-boiled eggs deep-fried until the whites blister golden, then drowned in a sweet-sour-salty tamarind sauce with palm sugar, fish sauce, and crispy fried shallots, plated over jasmine rice for a brunch favourite.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bring a medium pan of water to a rolling boil over high heat. Lower in 6 eggs and boil 9 minutes until fully set. Transfer to ice water 5 minutes and peel cleanly. Slice 4 red Thai chillies on the diagonal. Measure tamarind paste, palm sugar, fish sauce, water, and gather crispy fried shallots and coriander.
Boil
Heat 600ml neutral oil in a large wok or deep skillet over medium-high heat for 3–4 minutes to 180°C. Carefully lower peeled eggs in batches if needed and fry 4–5 minutes, turning often, until whites blister deep golden-brown with a crackled crisp shell.
Drain
Lift fried eggs onto kitchen paper for 1–2 minutes to drain. Halve each egg lengthways exposing the firm yolks. Arrange cut-side up on a serving plate or two individual plates.
Reduce
Pour off all but 2 tbsp oil from the wok over medium heat 30 seconds. Add tamarind paste, palm sugar, fish sauce, and 100ml water. Simmer 4–5 minutes until the sauce reduces to a glossy mahogany syrup that coats a spoon.
Plate
Pour tamarind syrup over halved eggs until lacquered glossy. Scatter crispy fried shallots, sliced chillies, and coriander over the eggs. Serve alongside 150g cooked jasmine rice per person.
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