Anyone who owns any of my cookbooks would know that I love egg cookery. In Asian cooking, the egg turns up in some amazingly delicious and usually simple dishes; this is one of my favourites. Try cooking this for lunch with a bowl of rice and I guarantee that it’ll be cooked often. The dressing is easy to make as it is a simple Nam Jim. Once you get used to deep-frying eggs, it’ll be a breeze. Add some fresh herbs and a little fried red shallot for a counter crunch, or throw a smattering of fried crushed peanuts on the dish as well.