This recipe features a unique and delicious way to prepare eggs. They are first boiled, then peeled and fried so that the whites blister and firm up into an attractive golden crust. A light, mildly spicy tomato-based sauce tops it all off.
This recipe has Burmese origins but is reminiscent of Malaysia’s own egg sambal.
Ingredients
- 4 large or extra-large eggs
- 1/3 cup peanut or unroasted sesame oil
- 1/8 teaspoon turmeric powder
- 2 small shallots, minced
- 2 teaspoons garlic, minced
- 1/4 teaspoon red chilli powder or to taste
- 2 medium tomatoes, finely chopped
- 2 teaspoons fish sauce
- 1/2 teaspoon salt or to taste
- 2 or 3 green cayenne peppers, seeded and sliced lengthwise into 3 or 4 strips each
Method
- Place the eggs in a saucepan. Add cold water to cover, bring to a boil, and cook on medium heat for eight minutes.
- Drain and cool in cold water, then peel off the shells.
- Heat the oil in a wide heavy pan over medium-high heat. Add the turmeric and stir.
- Test the temperature of the oil by adding a drop of water. If it sizzles, the oil is ready.
- Add the peeled eggs and fry until golden and blistered all over. Cook the eggs on each side, including the base and tip.
- With a slotted spoon, transfer the eggs to a plate. Cut them lengthwise in halves and set aside.
- Remove most of the oil, leaving two to three tablespoons in the pan. Over medium heat, fry the shallots and garlic until translucent.
- Add the chilli powder and tomatoes. Cook at a strong simmer, stirring frequently, until the tomatoes have broken down into a softened mass. This will take about 10 minutes.
- Stir in the fish sauce and salt. Taste and adjust the seasoning as desired.
- Raise the heat to medium-high, then add the cayenne pepper strips and stir.
- Place the eggs cut-side down in the sauce and cook until the oil sizzles, for about three minutes.
- Serve hot or at room temperature with rice, breads or a crisp salad.
Tip: After cooking the eggs, you may reuse the oil for deep-frying.
Note: This recipe was adapted from “Burma: Rivers of Flavor”.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.