These eggs are served with jasmine rice and a hot and sour thai dressing. The recipe is from ” Dinner ” by Meera Sodha.
Ingredients
- 2 1/2 tbsp lime juice you will need 2 or 3 limes
- 2 1/2 tbsps fish sauce or Thai Taste vegetarian version`
- 2 1/2 tsps soft light brown or palm sugar
- 1 clove garlic crushed
- 1 birds eye chilli finely sliced
- 1 spring onion trimmed and finely sliced
- 1 banana shallot halved lengthways and sliced into long thin strips
- rapeseed or sunflower oil
- 4 eggs
- a handful fresh coriander leaves picked
- cooked jasmine rice to serve
Servings:
Instructions
- First make the dressing. Put the lime juice, fish sauce and sugar into a small bowl and mix together until the sugar dissolves. Add the garlic, chilli, spring onion, shallo and 1 1/2 tbsps water then mix again and set aside.
- Line a plate with kitchen paper and get a slotted spoon or fish slice ready.
- To fry the eggs put about 1/2 cm oil into a medium non stick frying pan and set it over a medium heat. When the oil is very hot gently break in two eggs . They might spit, abd if the heat is too intense turn it down a little.
- The eggs should bubble up . Cook for 1- 1 1/2 minutes basting the eggs with hot oil until the translucent egg turns white and the edges are golden and crispy. Transfer to the lined platre and repeat with the other two eggs. .
- Serve the eggs with the rice alongside, pouring the dressing over the eggs and scattering with coriander.
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