4 large-sized eggs (keep cold and refrigerated till needed)
1 liter + 150ml of cool water
For the sauce:
1 tbsp fish sauce
¼ inch piece galangal, peeled
1 lemongrass, outer leaves trimmed
2 kaffir lime leaves
1 red bird’s eye chili
1 tsp palm sugar
1 tbsp fried shallots
1 sprig coriander
1 red bird’s eye chili, sliced
Put the 1 liter of water in a medium lidded pot and bring to a boil.
When boiling, turn off the heat, add the 200ml of cool water.
Gently add the cold eggs and cover, leaving for 18 minutes.
While the eggs are cooking, make the broth.
Bash the galangal and lemongrass, tear the kaffir lime leaves and slice the chili thinly.
Add galangal, lemongrass and kaffir lime leaves to a small pot with 150ml of water and bring to a gentle simmer for 10 minutes.
Add the chili, palm sugar and fish sauce, stir and turn off the heat, allowing this to cool completely.
Gently drain the eggs from the warm bath and allow to stand for 5 minutes.
Crack each egg into a small bowl. Strain the sauce, then place 1 tablespoon over each egg.
Garnish each with fresh coriander and fried shallots.