Description
A delectable twist on traditional eggs, featuring marbling techniques and a flavorful Thai fish sauce that elevates breakfast to a feast.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon neutral oil (avocado or canola)
- 1 1/2 tablespoon fish sauce
- 1 1/2 tablespoon lime juice
- 1/2 teaspoon sugar
- 1–2 cloves garlic, thinly sliced
- 1 tablespoon shallots, thinly sliced
- 3–4 Thai chilies
- 1 portion jasmine rice for serving
- Toppings (sautéed veggies, crispy bacon, grilled chicken)
Instructions
- Combine the fish sauce, lime juice, and sugar in a small bowl; stir until the sugar is mostly dissolved. Add the sliced garlic, shallots, and chilies, and let it sit for at least 10 minutes.
- Crack the eggs into a bowl, being careful not to break the yolks.
- Heat the neutral oil in a non-stick pan over medium heat.
- Pour the eggs into the pan and shape the whites into a circular form using a spatula.
- Break the yolks with the spatula and drag them through the whites to create a marbled effect. Cook for about 1.5 minutes until the whites are set but the yolks remain slightly runny.
- Remove from heat and slide the eggs over jasmine rice.
- Drizzle sauce over the eggs and serve immediately with desired toppings.
Notes
For best results, use room temperature eggs. Fish sauce can be substituted with soy sauce, but it will change the flavor profile.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg