I was wondering for days what to do with the balance of the eggs I got from Devon. Last week my son came back from a visit to his Nanny and he brought me a dozen eggs from Okehampton town. He asked the vendor if they are fresh and the vendor took him to look at his chickens – kekekekeke
Actually I was thinking of the Thai’s son-in-law eggs dish but I wanted to use some of my daun kesum (laksa leaves) before the frost gets to them in the winter. So this dish was born and it tasted not too bad.
My daughter is on holiday from work and as soon as she saw me frying the eggs she knew what I was cooking and immediately asked if she should boil more rice!!!
She loves this dish. However normally I added curry leaves. Today it is daun kesum. I think I much preferred daun kesom. Unique taste.
Well I hope you try this very simple dish. It should be sour enough to make you blink, spicy enough to make you sweat a little and just a slight cane sweetness from the jaggery – Enjoy
p/s boil more rice.
p/s You can use this sauce for fried eggs as well.
p/s Frying the eggs so the wrinkled skin absorb the sauce it very important to the taste. It’s give an extra layer of texture and taste.
Tamarind eggs with laksa leaves
Ingredients
- 12 Eggs
- 4 to 5 cloves Garlic
- 4 to 5 Sliced Red onions
- 3 tbsp Tamarind sauce + 1 cup water
- 3 tbsp Jaggery (cane sugar)
- 2 tbsp Vinegar
- 4 to 5 chopped Red chillies (fresh)
- Bunch Laksa leaves (optional)
- To taste Freshly ground Salt & Pepper
Instructions
The eggs
- Prepare your hard boiled eggs the night before. Put some water to boil and sink the eggs in for about 7 minutes (medium eggs)
- Cool the eggs immediately by rinsing them with cold tap water. Then put them in your fridge. This makes it easier to peel the next day. Be careful peeling as you will find for 7 minutes your egg yolks are still slightly soft.
The cooking
- Slice your red onions ready. Put as little or as many as you like. My family loves onions so I usually puts more. I also puts more as I only cooks one dish today. The cooked onions goes very well with rice.
- Slice your garlic and chillies. I used fresh red chillies because I like a colourful dish.
- First fry your eggs, remove them and then fry your onions and garlic till both are slightly browned.
- Then push them aside and add in your jaggery and tamarind paste + juice.
- I prefer my food more sour so I added a tad more vinegar. You can try with a couple of tablespoons and adjust to your taste.
- Add in your chillies and half of your laksa leaves. Give everything a quick stir and adjust to your taste. It must be sweet, sour and spicy with the aroma of the daun kesom (laksa leaves)
- Lastly add in your eggs to warm up and serve to happy family. Enjoy. My hubby asked for second bowl of rice!
Eggs boiled for 7 minutes will have no sulphuric rings 
TIP – Lightly dust with flour so they won’t spit at you when you fry. 
They must be watched so as not to burn one side. Keep moving them. Do not walk away!
Simple ingredients 
Onions and garlic to be fried first 
Jaggery + tamarind sauce 
Taste and season 
Add in fried eggs 
Ready to serve 
Cadbury cream eggs or tamarind eggs?
