Easy Thai-style Eggs with Sweet Tamarind sauce

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Serves: 4

By OdyseaLimited12



  • a few splashes vegetable oil

  • 4 cloves of garlic sliced

  • 1 tbsp tamarind paste

  • 8 eggs

  • several sprigs bunch of coriander

  • 50g palm sugar

  • 40ml fish sauce

  • 4 shallots (peeled and thinly sliced)

  • 1 tsp red chilli


  1. Place the eggs in a pan of boiling water and boil for 6 minutes.
  2. Drain and plunge in cold water then allow to cool then peel.
  3. Mix the palm sugar, fish sauce, tamarind sauce and chilli paste together in a small pan and simmer gently until the sugar has dissolved.
  4. Fill a deep frying pan with 2cm vegetable oil and heat until it sizzles add a slice of shallot to test the temperature). Add the shallots and garlic to the pan and fry until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.
  5. Shallow fry the eggs in the oil for 3-4 minutes, turning until golden brown all over and drain on kitchen paper.
  6. Cut the eggs in half and arrange on a plate, drizzle with the tamarind sauce and sprinkle with the shallots and garlic and garnish with coriander leaves.

Additional Information

  • thai

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