Tuesday, March 25, 2008

Thai Fried Hardboiled Eggs

If you still have hardboiled eggs leftover from Easter, here’s the perfect way to save them from neglect. It’s not complicated, but it’s so different that you’ve got to try it!

This is a recipe from a Thai cookbook I bought when we were over there. It's one of those things where we looked at the picture and said, “Hmm, deep fried eggs…how can that be bad?” We made them as a snack on Easter, and if we had fried more than just 4 eggs, we would have eaten them all.

They taste just like regular hardboiled eggs - no oil gets inside - except with a warm, crispy outer layer. The cookbook called for a sauce made with tamarind pulp. All I had was tamarind concentrate, which I use in my pad Thai, so I improvised a dip with that, sugar and a splash of fish sauce. I really think any Asian dipping sauce you like would work with these – there are so many ready made sauces you can buy, or whipping one up yourself is just as easy. Tamarind has a very sharp, sour, and citrusy flavor, so try aiming for something sweet and tangy. In this picture, you can see the fried crust better...

Our whole Easter (except dessert, but I'll get to that later) had a Asian theme. While we had the pot full of hot oil going, we decided to make some coconut shrimp (actually, those were all Mike)...

There may have also been some shrimp and pork wontons, but there is no photographic evidence of alleged wontons.

And for breakfast, we had kimchi and rice bowls with eggs. This is our new favorite thing. The Asian grocery store we've been frequenting lately seems to be Korean-owned because they sell huge jars of this fantastic, fresh (as fresh as a condiment made of fermented cabbage could be) kimchi. It's got a good heat level, but not too much for me, and the cabbage is just a little crisp. I love it, and I think Mike could eat it by the pound.

Anyway, I put some in a bowl with brown sushi rice (any rice would be great) and top it with fried eggs - a perfect meal! It was my dinner tonight, actually. So, if you're feeling adventurous, try frying some hardboiled eggs. We did it because we've never seen it before, but it's really good!

Thai Fried Hardboiled Eggs with Tamarind Sauce
Adapted from Authentic Recipes from Thailand by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong

For 4 eggs; make as many as you want.

Canola oil for deep frying
2 large shallots, sliced
4 hardboiled eggs, peeled
chopped cilantro for garnish (optional)

For dipping sauce:
3 tablespoons tamarind concentrate
1 tablespoon sugar
1 tablespoon fish sauce

Thoroughly combine all sauce ingredients in a small bowl. Taste and adjust flavors to your liking - this is not an exact science. Alternatively, use any sweet/tangy dipping sauce.

Using a deep fry thermometer, heat oil about 3 inches deep in a medium saucepan to 350-360 degrees. Try to maintain this temperature as closely as possible the whole time. Fry the shallots until golden; drain on paper towel.

Fry two eggs, turning once or twice, until golden, about 2 minutes per side. Repeat with remaining eggs. Slice eggs in half lengthwise and serve with dipping sauce, shallots and cilantro.

A quick note: Mike and I are going to Boston this weekend to celebrate our 2 year wedding anniversary (it was actually March 19th). So, you probably won't be hearing from me until Tuesday, since I'm crazy with trying to finish up a work project before I go.

9 comments:

MyKitchenInHalfCups said...

I can believe a hard boiled egg wouldn't soak up a lot of oil. And fried anything is mostly better tasting. And if you don't do it too often. Yes, they do look worth a try but will I get addicted to them like fries.

Anonymous said...

I live in the area and am always looking for great new foodie places. Which Asian grocery store have you been frequenting? Speaking of fried food, have you been to Hiro's Yakko San in North Miami? They have the most amazing crisy fried shrimp (not the actual name, but sometimes on the daily special menu) and flash fried bok choy.

Mallika said...

These look delicious. They go kind of crinkly on the outside don't they? Think these would make an awesome party snack.

rachel said...

Wow, how interesting! I definitely have eggs left over. I may just have to try this.

Hillary said...

Very creative and looks great!

Julie said...

Tanna: Yep, totally oil-free on the inside.
Anon: I go to Oriental Mart on University between Commercial and Oakland Park blvds. Have not been to Hiro's, but thanks for the tip! I wish I didn't hate driving around here so much.
Mallika: yeah, the crinkle was totally normal according to the photo in the book.
Rachael: Try it! We just made 4 and it was worth it.
Hillary: Thanks!

momgateway said...

Interesting post. Thanks.

Michael Fusion said...

These are called "son-in-law eggs" very old and traditional dish. they are also a staple at my cocktail parties, but i've bastardized them to american pallettes...

i fry them and cut them in half [hint use a serrated blade] lay them out and top with carmelized red onions, oyster sauce mixed with light soy, and parsley.

they always go fast. also you can use the fried eggs for devilled eggs and get a fourth texture out of them.

Julie said...

Michael: I love your suggestion of using them for deviled eggs. I have to try it!