Ok, so fresh backyard eggs aren't really "grown" but in the context of gourmet, I'd like to offer this wonderful way to prepare eggs in case you're getting tired of boiled, fried, and scrambled. We visited the Gilbert farmers market this morning and picked up some beautiful fresh eggs, and this evening, I prepared one of my favorite Thai egg recipes. The simple ingredients list doesn't begin to prepare you for how divine these eggs are. Unlike many Thai recipes, there are no hot ingredients, but you can always add sriracha sauce if you like things spicy. Really fresh eggs don't peel well when hard cooked, but I don't mind if they're a little lumpy on the outside; that just reminds me that what I'm eating is good food raised close to home.
8 eggs, hard cooked and peeled
2 Tbs finely chopped garlic
1/4 cup finely chopped coriander root (you can substitute the lower stems of cilantro for the root)
2 Tbs oil
2 Tbs fish sauce
2 tsp black soy sauce (I use Indonesian sweet soy sauce)
2 Tbs light soy sauce (not the same as low sodium)
2 Tbs palm sugar (I use turbonado because it's easier to find)
1 tsp five-spice powder
1/4 tsp ground black pepper
2 cups water
1/2 cup cilantro leaves
Grind the garlic and coriander root to a fine paste in a mortar or blender.
Heat a wok (I actually use a small saucepan) and add the oil. Stir fry the garlic/coriander paste until light golden. Add the fish sauce, both soy sauces, palm sugar, five-spice powder and pepper. Stir to mix well.
Add the eggs to the sauce and turn gently to coat with the sauce. Add the water and stir gently to combine the ingredients.
Bring to a simmer, and simmer over low heat for twenty minutes, turning the eggs occasionally in the sauce. Garnish with cilantro leaves and serve over rice with lots of the sauce.
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