Thai-Style Eggs with Shallots: A Great Way to Serve Hard-Boiled Eggs!

Have you ever tried serving eggs as a main dish? The photo you see above is one of our family's main dish favorites! My hope is that it will also be yours. :)

Inspired from Thai-flavored dishes with a twist that appeals to the Filipino palate, this hard-boiled egg dish is sure to delight you and your family. Surprise them with a twist to the regular breakfast ingredient!

Ingredients:
8 to 10 hard-boiled eggs
oil for frying
bottled tamarind paste (or Knorr sinigang mix)
soy sauce
sugar
water
cornstarch
shallots


Procedure:
Hard boil the eggs in a pan filled with water. Make sure that the pan is uncovered. I'd say the whole batch would take around 8 to 10 minutes. Leave the eggs to cool and drain. Peel the shells. Pat the eggs dry in preparation for frying. Heat a pan with oil enough to cover half of the egg. When the oil is hot, fry the eggs and turn on the other side when brown. Drain on paper towels. Allow to cool and slice in half. Arrange in a nice dish. In a separate small sauce pan, add around 1-1/2 cups of water, around 1 to 2 tablespoons of tamarind paste (or around 1/2  to 1 tablespoon of Knorr sinigang mix), sugar and soy sauce to taste. Bring the mixture to a boil and adjust the ingredients to taste. This means that you add more soy sauce if you want more saltiness, sugar if you want more sweetness, and tamarind paste or sinigang mix if you want the sauce to be more sour. Prepare a water and cornstarch mixture on a cup and mix well. Pour this cornstarch mixture into the boiling tamarind paste mixture while continuously stirring to avoid formation of lumps. Once you reach your desired consistency (sauce thickness) and taste, turn off the heat and pour over the fried eggs. Fry some finely sliced shallots (sibuyas Tagalog) until brown and drain. Sprinkle on top of eggs with tamarind sauce. Enjoy! :)