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.