EP.43 Fried Eggs With Sweet &Sour Tamarind Sauce , Delicious Crunchy and Gooey Eggsไข่ลูกเขยสุดอร่อย

tamarind paste

🥗Healthier: date paste

💰Cheaper: ketchup

Date paste offers sweetness with fewer calories, while ketchup is more accessible.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: salt

Coconut aminos are lower in sodium, while salt is a budget-friendly option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor, while brown sugar is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

Boil water in a pot and add salt to it.

Add eggs to the boiling water and cook for 6 minutes, stirring for the first 2 minutes to keep the yolks centered.

Remove the eggs and place them in cold water to cool.

While the eggs cool, fry shallots in vegetable oil over low heat until fragrant and light brown, adding salt for crunchiness.

Remove fried shallots from heat and let cool.

Fry dried chili in the same pan over low heat, stirring constantly to prevent burning, until they darken slightly.

In a separate low heat pan, combine palm sugar, water, tamarind pulp, and fish sauce. Break down palm sugar if in solid form.

Cook the sauce until it thickens, adding water if it gets too dry, then remove from heat.

To remove the egg shells, place boiled eggs in a small jar with water and shake gently, or tap the shell with a spoon to crack it.

Dry the eggs with a paper towel to prevent splattering when frying.

Heat oil in a pan over medium-low heat, then reduce to low.

Fry the eggs until they turn light brown and the skin is crunchy, about 1-2 minutes.

Cut the egg whites around the egg with a sharp knife and use thread to cut through the yolk for a smooth presentation.

Prepare a plate with a bed of cilantro and arrange the cut fried eggs on top.

Pour the tamarind sauce over the fried eggs.

Sprinkle fried shallots on top for aroma.

Decorate the plate with fried chili for added spice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens