Cooking Instructions
1. Soft-boil the eggs
[] Bring water to a gentle boil over medium heat.
[] Carefully lower the eggs into the water.
[] Cook for 5 minutes for a soft center.
[] Gently stir during the first 1–2 minutes to keep the yolks centered.
[] Transfer immediately to cold water to stop the cooking.
[] Peel and pat completely dry.
[] Dry eggs fry better and prevent oil splatter.
2.Fry the eggs
[] Heat enough oil in a pan for shallow frying over medium heat.
[] Fry the eggs for 1–2 minutes, turning gently, until lightly golden on all sides.
[] You want a thin crispy skin outside while keeping the yolk soft inside.
[] Remove the eggs and set aside.
[] Keep the oil for frying the toppings.
3.Fry the shallots and chilies for topping
[] In the same pan, lower the heat to medium–low.
[] Add shallots with a pinch of salt and fry slowly until light golden.
[] Remove and drain. Set aside. They will crisp further as they cool.
[] Briefly fry dried chilies until fragrant. Do not burn. Remove and set aside.
4. Make the tamarind sauce
[] In a clean pan, combine palm sugar, fish sauce, tamarind juice, and water.
[] Cook over medium–low heat, stirring gently, until the sauce thickens enough to coat the back of a spoon.
[] Turn off the heat.
5. Assemble
[] Cut the fried eggs in half.
[] Arrange on a serving plate.
[] Spoon the warm tamarind sauce over the eggs.
[] Top with fried shallots, fried chilies, fresh chili slices, and coriander.
[] Serve and enjoy.
