Thai cuisine · Breakfast & Eggs

Khai Kem Tod

Halved salted eggs, deep-fried crisp in hot oil and topped with sweet-and-sour chili shallots.

Ingredients · for 4 servings

• 6 salted duck eggs (Asian grocery, or substitute 6 eggs)
• 4 shallots
• 2 red chilies
• 2 tbsp palm sugar
• 2 tbsp tamarind paste
• 1 tbsp fish sauce
• 300 ml oil for frying
• 1 bunch fresh cilantro

Instructions

1. Put the salted duck eggs in cold water, boil rapidly for 10 min., cool in cold water, peel and halve lengthwise; pat the cut surface dry.
2. Cut the shallots into thin rings, the chilies into thin slices, and roughly pick the cilantro.
3. Heat the oil in a wok to 180 °C and deep-fry the shallot rings for 3–4 min. until golden brown, then drain on paper towel with a slotted spoon.
4. Place the egg halves cut-side down in the hot oil and fry for 2–3 min. until the edges are blistered and golden brown; lift out and drain.
5. Pour off all but 1 tbsp of the oil, melt the palm sugar in it over medium heat for 1 min., add tamarind paste and fish sauce and simmer for 2 min. until the sauce turns syrupy and glossy.
6. Arrange the egg halves cut-side up, drizzle with the sauce and serve warm sprinkled with fried shallots, chili and cilantro.