Marble Eggs is the Best Way to Eat Eggs

By Pailin's Kitchen · 15 min

Ingredients

Instructions

1. Make the sauce: remove seeds and/or pith from the chilies if you want less heat, then slice into rounds.
2. In a small bowl, stir the fish sauce, lime juice and sugar until the sugar is mostly dissolved. Add the garlic, shallots and chilies, and let it sit at least 10 minutes if possible.
3. Crack the eggs into a bowl; keep separate bowls for separate portions.
4. Heat the oil in a 10-inch non-stick pan over medium heat until medium-hot. Meanwhile, spread a portion of jasmine rice on a plate in an even layer.
5. Test the pan with a drop of egg white; it should start cooking gently. Pour in the eggs, push the whites into a circle, break the yolks and drag them through the whites for a marble effect.
6. Cook until the whites are set and the yolks are still semi-runny, about 1.5 minutes.
7. Remove from the heat and quickly slide the eggs over the rice without folding them.
8. Drizzle generously with the sauce and serve immediately.
9. If adding toppings, cook or reheat them first in the same pan, then make the eggs and arrange the toppings on top, pressing them in slightly.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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