Spiced eggs

Name: Spiced eggs
Yield: Serves 4
Cuisine: Australian
Ingredients: 250 ml/8 fl oz coconut milk; 2 teaspoons fish sauce; 2 teaspoons strained lime juice; ¼ cup Fried Shallot Slices; 4 large eggs; 20 ml/¾ fl oz vegetable oil; 4 teaspoons Black Pepper and Lemongrass Stir-Fry Paste; 2 teaspoons Chilli Jam

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 large eggs
20 ml/¾ fl oz vegetable oil
4

Oceania
Australia
Pescatarian
Breakfast

Method

Put eggs in a saucepan of cold water and bring to the boil, stirring occasionally. Boil for 6 minutes. Remove from heat and plunge into cold water. When cool, peel carefully.
Heat oil in a saucepan and cook spice paste with chilli jam for 2—3 minutes over moderate heat.
When paste starts to smell fragrant, stir in coconut milk and bring to a simmer. A