This dish gets its name from a popular Thai legend where a son-in-law cooks golden fried eggs, which symbolise wealth, to impress his in-laws
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Other |
| Preparation | Easy |
| Calories | 509 |
| Fat | 27.1g |
| Saturates | 3.5g |
| Protein | 14.2g |
| Carbs | 50.1g |
| Sugars | 12.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFill a medium-sized pot with water and bring to a gentle simmer. Carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg). Remove and immediately drop into ice water for 1-2 minutes until the eggs are cool enough to handle. Peel the soft-boiled eggs and ensure they are thoroughly dried with paper towels.
Place the flour in a plate. Roll the eggs thoroughly in the flour to create a thin coating.
Heat 2l oil in a deep-frying pan. Carefully lower the eggs into the oil and fry in batches at 180°C for approx. 2 minutes each, or until they are golden and a crust has formed. Transfer the eggs to a plate lined with paper towels.
Finely slice the shallots or onions. Grate the palm sugar.
Heat 1 tbsp oil in a large frying pan over a high heat. Add the shallots and sauté, stirring occasionally, for approx. 2 minutes or until softened. Stir in the palm sugar, tamarind paste, fish sauce, lime juice and water. Continue stirring for 1-2 minutes until the sugar dissolves and the sauce becomes thick and sticky.
Slice the fried eggs in half and arrange them on a serving plate.
Chop the coriander.
Drizzle over the sauce. Scatter over the coriander, black sesame seeds and crispy onions. Serve the eggs with lime wedges on the side.
