Flaming Eggs RecipeOrigin: Thailand Period: Traditional |
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This is a Thai method for preparing eggs that goes particularly well with rice. Ingredients
6 eggs 
Flaming Eggs Preparation:Method:Begin by boiling the eggs in acidulated water until very hard. Remove from the heat and add cold water to the pot to cool. When the eggs are cold, remove the shells then pierce each egg with a toothpick and dry them. Place the eggs in a pan with hot oil and fry them until golden. Set aside on kitchen paper. Pour off all but 1 tbsp of the oil then fry the onions and chillies until the onions are golden and slightly crisp. Set the onions aside. Meanwhile, combine the palm sugar, fish sauce, tamarind pulp and 3 tbsp water in a pan. Cook over low heat until the ingredients have incorporated and the mixture has thickened. Pour this over the eggs, sprinkle the onion and chilli mixture over the top then garnish with the coriander (and a few chilli flowers if you have them). Serve immediately with rice. |
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