Deep-Fried Eggs with Chilli Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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.


  • 200 g ( oz) caster sugar
  • 2 tablespoons water
  • 2 red chillies, finely sliced into rings
  • 1 clove garlic, peeled and finely sliced
  • 125 ml (4 ¼ fl oz) cider vinegar
  • 1 teaspoon salt
  • oil for frying
  • 4 eggs, soft boiled, cooled in ice water then peeled and patted dry
  • 1 small handful picked coriander leaves


    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 (2 in) of oil. Heat to around 180°C/350°F/Gas Mark 4 (the usual deep-frying temperature) then carefully add eggs – off a slotted spoon is a good idea. Fry for around 1½ minutes, until golden, then remove with a slotted spoon and drain. To serve, cut the egg in half (or leave it whole as a surprise), spoon warm chilli sauce around it and sprinkle with coriander.