Khai luk khoei

Method

1. 1 Boil the eggs for 8 minutes until the yolks are just cooked through, then soak them in cold water and peel them.
2. 2 Pat each egg dry thoroughly; wet eggs will cause oil to splatter violently when frying.
3. 3 Fry whole eggs in oil at 175 degrees for 3 minutes until the outside is puffed up and golden brown.
4. 4 A perfectly crispy, puffy surface is a sign of a properly fried egg; an undercooked egg will have a wrinkled, non-crispy surface.
5. 5 Fry the sliced shallots until crispy, then remove them and fry the dried chili peppers for 20 seconds.
6. 6 Simmer tamarind juice with palm sugar and fish sauce for 6 minutes, then pour over the eggs, sprinkle with fried onions and peanuts.

With an appliance

• Air fryer 35 min

  Replace step 3: spray oil evenly, then steam in a hot air oven at 200 degrees for 10 minutes; the egg surface will be less puffy.