Ingredients

  • Serves 2
  • 4 large-sized eggs (keep cold and refrigerated till needed)

    1 liter + 150ml of cool water

     

    For the sauce:

    150ml water

    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

     

    Garnish:

    1 tbsp fried shallots

    1 sprig coriander

    1 red bird’s eye chili, sliced

     

Thai Twist Onsen Eggs
Recipe Courtesy of
Aja Ng

Thai Twist Onsen Eggs

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We all know the flavourful shoyu-based onsen tamago, but here’s one perfumed with heady Thai flavours of sprity lemongrass and gingery galangal, crisp fried shallots, Thai chillies and coriander. Salty fish sauce, lightly sweetened with earthy palm sugar forms the broth of this refreshing infusion and pulls the whole thing together. Our way of eating it? Slice the soft-boiled egg in half and first plop in the jammy yolk, tongue down for a creamy mouthfeel, then sip on the broth and repeat for the other half – this way you get to taste this twice!
  • Easy
  • 5 min
  • 30 min
  • 5 min
  • 10 steps
  • 11 Ingredients
  • Easy
  • 10 steps
  • 11 Ingredients
  • 5 min
  • 30 min
  • 5 min

Directions

  1. Cook The Egg

    • 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.



  2. Make The Broth

    • 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.

    Make The Broth


Assemble & Serve!

  • 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.

Assemble & Serve!
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    Ingredients
    • Serves 2
    • 4 large-sized eggs (keep cold and refrigerated till needed)

      1 liter + 150ml of cool water

       

      For the sauce:

      150ml water

      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

       

      Garnish:

      1 tbsp fried shallots

      1 sprig coriander

      1 red bird’s eye chili, sliced

       

    Nutrition
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