Son-in-Law Eggs (Kai Loog Keui)

Steps

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1. 1
   Fry the dried chili on low heat until fragrant, then fry the sliced shallots on low heat until crispy.
   ▶ ≈0:14
2. 2
   Set aside the fried shallots and fried dried chilies for garnish, and have the coriander leaves ready.
   ▶ ≈0:37
3. 3
   Bring water to a boil, gently add the 5 eggs, and stir for 2 minutes to help the egg white cook evenly in the middle.
   ▶ ≈1:01
4. 4
   After 10 minutes, remove the eggs and transfer to room temperature water to cool.
   ▶ ≈1:38
5. 5
   Peel the eggshells and dry the eggs.
   ▶ ≈1:48
6. 6
   Fry the eggs on medium-low heat until they are evenly golden in color.
   ▶ ≈2:22
7. 7
   Make the sauce: combine 60 ml of tamarind juice, 100 g of palm sugar, 40 g of fish sauce, and 3 tbsp of water. Ensure the palm sugar dissolves completely, then reduce on low heat until slightly thickened.
   ▶ ≈2:54
8. 8
   Plate the fried eggs, pour the tamarind sauce over them, and garnish with crispy fried shallots, fresh coriander leaves, and fried dried chilies.
   ▶ ≈3:25