(Khai Luk Koei)

This is one of the popular dish in Thailand and also other part of the world. There is a story behind this dish and it happened in Thailand. Once upon a time, a Son-in-Law created this eggs to impress his Mother-in-Law. 

It is absolutely wonerful dish with Deep-Fried, Hard-boiled eggs sauced with an almost saffron-colored combination are absolutely unique, Wonderful to taste, and perfectly beautiful on a plate. It has to be fried very carefully and use a splatter screen to avoid the hot oil that sputters up. When the eggs are added, use a metal spatula and wooden chopsticks to turn them in the oil. The eggs have a tendency to stick, so careful when turn them. This dish is Best of Thailand.

Ingredients: 

• 8 eggs
• 2 tbsp. oil
• 2 tamarind puree
• 1 tbsp. fish sauce
• 2 tbsp. brown sugar
• 1 tsp. chopped red chilies (optional)
• 4-oz. chopped cilantro leaves for garnish

Method: 

• Boil the eggs and remove the shells.
• In a frying pan, heat the oil.
• Add the eggs to the pan in batches and turn frequently over medium heat.
• When the eggs become golden brown, remove from the pan and keep warm.
• Remove excess oil from the pan.
• Add tamarind, chilies, fish sauce and brown sugar.
• Bring to boil until it becomes a syrup.
• Pour the syrup over eggs.
• Garnish with cilantro and serve.