1. Boil the Eggs:

For the perfect soft-centred eggs, or firmer if you prefer, here's how I do it:

• Bring a pot of water to a boil. Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon.
• Set a timer for 6-7 minutes if you want runny yolks (perfect for that soft-boiled texture) or 8-9 minutes for slightly firmer, jammier yolks.
• While the eggs are boiling, prepare an ice bath (a bowl of cold water with ice cubes, or an ice pack to save on wasted ice!)
• As soon as the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes to stop the cooking process and make the eggs easier to peel.
• Once cooled, gently tap the eggs on a hard surface and peel them under running water for a clean, smooth peel.

2. Fry the Shallots:

In a small frying pan, heat up the cooking oil and fry the shallots for 5-6 minutes until lightly browned and crispy.

Remove the shallots and set aside on some kitchen towel to drain. Reserve the shallot oil for cooking.

3. Make the Tamarind Sauce

In a small saucepan on a medium heat, add combine the tamarind paste, fish sauce and sugar and stir to dissolve.

4. Fry the Boiled Eggs

In a large frying pan, add the shallot oil and fry the boiled eggs whole until the outside is wrinkled and golden.

You may want to dry the outside of the boiled eggs first as otherwise they may splatter in the pan.

5. Serve and Enjoy!

To serve, slice up the fried boiled eggs horizontally, and spoon over the tamarind sauce.

Then add the crispy shallots, the red chilli flakes and finish with a little coriander. Enjoy immediately.

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FAQs

1. Can I use a different type of oil for frying the shallots?‍

Yes, you can use any cooking oil you prefer, such as vegetable oil, sunflower oil, or peanut oil. Just make sure the oil has a neutral flavour to let the shallots shine.

2. What if I can’t find tamarind paste?‍

If you can’t find tamarind paste, you can substitute it with tamarind concentrate or a tamarind concentrate mixed with a little water.

Alternatively, you can use a combination of lime juice and sugar for a tangy flavour, but it won’t have the same depth as tamarind.

3. Can I make this recipe ahead of time?‍

While the eggs are best served fresh, you can prepare the tamarind sauce and fry the shallots ahead of time.

Store them separately in the fridge and assemble the dish just before serving.

4. Can I make this dish vegetarian?
Yes! For a vegetarian version, skip the fish sauce and substitute it with soy sauce or a vegan-friendly alternative.

You can also use mushrooms or tofu as a protein substitute for the eggs.

5. How can I adjust the spice level?‍

If you prefer a spicier dish, add more red chilli flakes or fresh chopped chilli when serving. For a milder version, reduce or omit the chilli flakes.

6. Can I use store-bought fried shallots instead of frying them myself?‍

Yes, you can use store-bought fried shallots to save time. Just be sure to use a high-quality brand for the best flavour and texture.