Poached Eggs with Tamarind Sauce


Poached Eggs with Tamarind Sauce
Your rating: None Average: 4.7 (9 votes)
Author: tum
Date: 8-30-11
Servings: 2
Prep Time: 15 minutes
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One of my favorite things to eat is son-in-law eggs. Unfortunately, I don't always have the time or the patience to boil eggs and then deep fry them. To satisfy my craving, I quickly poach my eggs and add tamarind sauce. This recipe for poached eggs with tamarind sauce is suitable for brunch or a quick weeknight meal.

Recipe Ingredients:

  • 1 tablespoon red hot chili flakes
  • 1/2 cup tamarind paste
  • 1/2 cup water
  • 6 tablespoons palm sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon fried shallots
  • water
  • 1 tablespoon rice vinegar
  • 4 eggs

Recipe Steps:

  • In a small sauce pan, bring the chili flakes, tamarind paste, water, palm sugar and fish sauce to a boil for 3 minutes. Stir frequently.
  • Once the mixture has cooled, remove any tamarind seeds or fibers in the sauce pan. Set aside.
  • Crack an egg into a small bowl. Be careful not to split the egg
  • Fill a saucepan full of water - you want there to be about 3-4 inches of water. Add 1 tablespoon rice vinegar. When the water is almost to a boil and is simmering, add the egg gently into the water bath. Repeat with the remaining eggs.
  • Cook the egg until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift egg from water with slotted spoon. Drain in the egg on paper towels. At this point, you may want to trim any rough edges, if desired.
  • Place eggs onto a small plate. Dress the eggs with the tamarind sauce by sprinkling it on top of the eggs. Garnish with the cilantro and fried shallots. You can serve this with a side of rice.

Serving Size: 2
Preparation Time: 15 minutes

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Your rating: None Average: 4.7 (9 votes)
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