Name: Deep-Fried Eggs with Chilli Sauce
Yield: Serves 4
Cuisine: Thailand
Ingredients: 200 g (6½ oz) caster sugar; 4 eggs, soft boiled, cooled in ice water then peeled and patted dry; 1 clove garlic, peeled and finely sliced; 1 teaspoon salt; oil for frying; 125 ml (4 ¼ fl oz) cider vinegar; 2 tablespoons water; 1 small handful picked coriander leaves; 2 red chillies, finely sliced into rings

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

These eggs are a great brunch snack — something for guests to have with a Bloody Mary while you’re getting the rest of the food ready or the croissants are heating. You’ll find these snacks in Thailand and Malaysia. Use 1 egg per person.

Ingredients

200 g (6½ oz) caster sugar
2 tablespoons water

Method

Place sugar and water in a small saucepan and stir well as you heat, bring to the boil and add chillies and garlic. Simmer until sugar is slightly caramelised (golden) then add vinegar and salt and bring to the boil. Remove from heat.

Fill a small pan with 5 cm (