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Future Son-in-Law Eggs

        Lifestyle | Eggs & Omelets

Future Son-in-Law Eggs

Future Son-in-Law Eggs

Episode 59: Marta's Menu

Yield

Serves 4

Ingredients

3 tablespoons/35 g grated palm sugar
2 tablespoons/30 ml fish sauce (nam pla)
1 tablespoon/15 g tamarind paste
Vegetable oil, for deep frying
2 shallots, thinly sliced
1 red jalapeno chili, seeded, cut lengthwise into very thin strips
3 sprigs fresh cilantro
6 large organic eggs
All purpose flour, for dusting
3/4 cup/40 g panko flakes (Japanese-style breadcrumbs)
1 large organic egg, beaten to blend with fork

Preparation

  1. Stir the palm sugar, fish sauce and tamarind paste in a heavy-based small saucepan over a medium heat for 3 minutes or until the sugar and tamarind paste have dissolved. Set the sauce aside.  Add enough oil to a large wok to come 3 inches/7.5 cm up the sides of the wok.
  2. Heat the oil over medium heat until a candy thermometer registers 350°F/180°C. If you don't have a candy thermometer, you can test the temperature of the oil by placing a piece of shallot in the oil. When the oil is at the right temperature the shallot will sizzle immediately.
  3. Working in batches, gently add the sliced shallots into the hot oil (the oil will bubble vigorously) and fry for about 2 minutes, stirring them around to ensure they cook evenly, or until they are golden brown.
  4. Using the sieve, scoop the fried shallots out of the oil, allowing the oil to drain back into the wok, and place the shallots on a paper towel lined baking sheet to absorb any excess oil.
  5. Gently lower the sliced chili into the hot oil and fry for about 2 minutes or until crisp. Using the sieve, scoop the fried chilies out of the oil, allowing the oil to drain back into the wok, and place the chilies on the paper towel-lined baking sheet. Reserve the oil in the wok for the eggs.
  6. Bring a medium saucepan of water to a simmer over a high heat. Decrease the heat to medium and gently add the 6 eggs (still in their shells) to the simmering water. Cook for about 8 minutes, gently stirring occasionally.
  7. Bring a medium saucepan of water to a simmer over a high heat. Decrease the heat to medium and gently add the 6 eggs (still in their shells) to the simmering water. Cook for about 8 minutes, gently stirring occasionally.
  8. Roll the hard-cooked eggs in the flour to coat completely, then dredge them through the beaten egg and toss them through the panko flakes, patting to adhere the panko flakes to the eggs and coating completely.
  9. Roll the hard-cooked eggs in the flour to coat completely, then dredge them through the beaten egg and toss them through the panko flakes, patting to adhere the panko flakes to the eggs and coating completely.
  10. Cut the eggs lengthwise in half and place them cut side up on a platter. The egg yolks should be slightly undercooked in the center. Sprinkle with the fried shallots and chili, drizzle with the sauce, then garnish with the cilantro and serve.

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