Thai Devilled Eggs


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

These are pretty simple and make a fun starter for a dinner party. They’re a slightly more sophisticated version of ‘son-in-law’ eggs, which are soft-boiled eggs, fried until crisp, cut in half and drizzled with Nam Jim soured with tamarind.


  • 4 free-range or organic eggs, hard-boiled, peeled and halved lengthways
  • 50 g ( oz) minced (ground) pork belly
  • 1 clove garlic, finely chopped
  • 1 coriander (cilantro) root, scraped and finely chopped
  • 2 teaspoons sea salt vegetable oil, for deep-frying
  • 1 red shallot, finely sliced and deep-fried until golden
  • ½ spring onion (scallion), cut into julienne
  • tablespoons peanuts, roasted and crushed


    Remove the egg yolks and put them in a bowl with the pork, garlic, coriander root and sea salt. Work the mixture with your hands until well combined and sticky. Spoon the pork mixture into the egg whites.

    Make a crumbing station with a plate of flour, a bowl with combined egg and milk, and another plate with the breadcrumbs. Coat each egg in flour, shaking away any excess, dip in the egg wash and then roll in the breadcrumbs.

    To make the dressing, mix together all the ingredients in a small pot. Simmer for about 3 minutes until the dressing reaches a syrupy consistency.

    Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the eggs in two or three batches until golden brown and cooked through. Remove the eggs with a slotted spoon and drain on paper towel. Pile the eggs onto a plate, pour over the dressing and sprinkle with fried shallots, spring onion and peanuts.