Thai · Dinner
Boiled Eggs in Sweet Brown Sauce
Whole boiled eggs simmered in a Thai-style sweet-savory brown sauce built on palm sugar, tamarind, dark soy and fish sauce, finished with shallot and garlic. The eggs turn deep mahogany and absorb the sauce, served warm over jasmine rice with the reduced glaze spooned over the top.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
559Calories
24.8gProtein
26.2gFat
56.8gCarbs
31.8gSugar
1.9gFiber
2157mgSodium
651mgChol
5.8gSat Fat
456mgPotassium
98mgCalcium
3.4mgIron
1.3mcgVitamin B12
4mgVitamin C
gluten-free
sweet-heat
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Boil the eggs in a small pot of water over high heat for 10 minutes, then transfer to cold water and peel.
2
Heat
Heat oil in a small saucepan over medium heat. Add shallots and garlic, sautéing for 2 minutes until softened and golden at the edges.
3
Heat
Add water, palm sugar, tamarind paste, fish sauce, dark soy sauce, and dried chili; stir over medium heat for 2 minutes until sugar dissolves into a glossy dark syrup.
4
Heat
Lower peeled eggs into sauce, reduce to medium-low, and simmer uncovered 18 minutes, turning every few minutes until deep mahogany and sauce clings thickly to back of spoon.
5
Plate
Spoon jasmine rice onto plate, halve or leave eggs whole on top, and pour remaining sauce over both.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (220g)
- 4 tbsp60ml vegetable oil
- 44 shallots (80g)
- 4 cloves4 cloves garlic
- 1/2 cup120ml water
- 4 tbsp80g palm sugar
- 2 tbsp30g tamarind paste
- 3 tbsp46ml fish sauce
- 2 tbsp30ml dark soy sauce
- 22 dried chili
- 1 cup196g cooked jasmine rice, to serve
