Tiger Eggs

These savory eggs work for breakfast or as a mid-day snack.

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Makes 12 Eggs 




Bring a large pot of water to a boil then gently lower the eggs into the boiling water with a spider or slotted spoon. 

Boil the eggs for 10 minutes and once cooked, run the eggs under cold water to stop the cooking process.

Peel the eggs then gently cut small slits using a sharp knife into the eggs about 1/16 of an inch down (about 5 slits per egg).

Next in a medium size frying pan on medium heat, add 3 tbsp of avocado oil or a neutral oil. Once the oil is shimmering add the eggs and fry until the eggs are nice and golden brown all over.  Remove the eggs and set aside. 

Now in the same pan add the brown sugar, fish sauce, rice wine vinegar, lime juice, chili garlic sauce, and green onion. Let the sauce reduce until thickened for about 20 minutes. (NOTE: If the sauce is still a little thin you can thicken it with a corn starch slurry by combining 1 tsp of corn starch to 2 tsp of cold water). 

Lastly add the fried eggs to the sauce then season with salt and pepper to taste. Finish with more green onions and garnish with sesame seeds.



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