It was great to hear the cautious reprieve on eggs being taken off the high risk hit list by medical scientists. Great to think that you could once again enjoy Eggs Benedict with only half the misgivings or eat twice as many to return to the guilt status quo. Unfortunately it doesn't look as if dairy produce will ever be proved innocent.

A great alternative is a tangy-sweet fried egg. Tamarind and the rich caramel addition of Palm sugar go exceptionally well together. A great breakfast treat with all the savoriness included.




Ingredients
  • 6 eggs (chicken or duck)
  • ¾ cup tamarind juice either prepare yourself or buy a commercial pack
  • ¼ cup palm sugar (coconut sugar will work as well)
  • ¼ cup fish sauce
  • Crispy fried shallots (recipe on site)
  • coriander leaves (for garnish)
  • ¼ cup of cooking oil

 
Method:
  1. If you don't have the fried shallots in store then it's best to prepare them now.
  2. Heat oil in a wok, and individually fry the eggs  until crispy and yolks cooked to your preference. Then put the fried eggs on a serving plate and set aside.
  3. Use the left over oil from eggs. Add palm sugar, tamarind juice and fish sauce. Tasting the sauce allows you to make adjustments with the flavourants.
  4. Pour the  sauce over fried eggs and sprinkle with the fried shallots. Before serving, garnish with fresh coriander leaves on top and serve immediately. A light sprinkle of fresh ground pepper tops it off.

    Chillie may be added as a topping if desired.
The original dish used boiled eggs as the starting material. They were then shelled before frying and sectioned for serving. Also a great treat. "Son-in-Law Eggs".