Simply Eggs

I made this dish with a funny/cute/naughty name with the egg theme on Little Thumbs Up Event in mind.  I posted another one with funny name here quite recently if you are interested to read about it. A coincidence that it was chicken in the last one and egg in this one :)

Apparently this is a popular dish from Thailand.  There are many versions of the story behind the name.  Some say a son-in-law made them for his mum-in-law while the naughtier version goes the other way round where the mum-in-law will make them for her son-in-law when she suspects that he's misbehaving and this serves as a warning to to be good or ...

Whichever the truth maybe, this simple dish of lightly fried eggs drizzled in a sweet tangy sauce is quite appetizing and delicious.

This recipe comes in handy when there are some hardboiled eggs lying around, like during Easter or after attending celebrations like a baby's full moon or weddings.  An alternative to Sambal Telur, especially when something not too spicy is the choice of the day.

Recipe
Source: Thai Table 

Ingredients

• 2 sprigs cilantro
• 2 - 3 Dried whole chilis
• 4 eggs
• 1 tablespoon fish sauce
• 3 tablespoons Palm Sugar
• 2 - 3 shallots
• 1/3 cup cooking oil
• 2 tablespoons water
• 1 tbsp tamarind pulp mix with 3 tbsp water (remove pulp to get tamarind paste

Steps

1. Boil eggs by adding cold water to cover the eggs in a small saucepan. Once the water starts to boil turn down the heat.  For eggs with runny yolks, let the water boil for 3 minutes and 5 minutes for hard boiled ones.  Pour out the hot water  and run the eggs under cold water for a few seconds then let them sit in a pot of cold water.  When the eggs are cooled, peel them.
2. Peel and slice shallots thinly.
3. Heat up oil in a wok.  Add eggs and fry until they are slightly browned.
4. Remove eggs and drain out the oil.
5. Fry dried chilli in the remaining oil.  Remove and drain out the oil.
6. Fry shallot slices until golden brown.  Remove and drain out the oil.
7. Remove any remaining oil from wok.  Over low heat, add palm sugar, fish sauce, water and tamarind paste.  Add extra water if necessary to get enough sauce. 
8. Adjust taste to preference.  It should be a combination of 3 flavors, sweet, salty and sour in balance.
9. Cut eggs into halves.  Pour over sauce. Add on fried chilli.   Sprinkle on shallots and cilantro before serving.

I am submitting this post to Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.