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.
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
1 tablespoon rice vinegar
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.