Poached Eggs with Tamarind Sauce

ไข่ตุ๋นน้ำจิ้มมะขาม

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Author: tum

Date: 8-30-11

Servings: 2

Prep Time: 15 minutes

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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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