Marble Eggs Recipe with Thai Prik Nam Pla

Method8 steps · about 25 min

1. 1

   Step 1: If you want to reduce the heat from the chilies, remove the seeds and/or the pith; removing the pith will remove the most amount of heat. Then thinly slice into rounds. (See note 1)

   Uses 3–4 Thai chilies

2. 2

   Step 2: In a small bowl, combine the fish sauce (1.5 tbsp), lime juice (1.5 tbsp) and sugar (½ tsp); then stir until the sugar is mostly dissolved. Add the garlic (1–2 clove), shallots (1 Tbsp) and chilies. You can use this sauce right away, but it's best to let it sit for at least 10 minutes to allow the flavours to infuse. (See blog post for storage)

   Optional sauce infusion · 10 minUses 1.5 tbsp fish sauce · 1.5 tbsp lime juice · ½ tsp sugar · 1–2 clove garlic · 1 Tbsp shallots (thinly sliced) · Thai chillies thinly sliced and deseeded if desired

3. 3

   Step 3: If using optional meat or vegetable toppings, cook or reheat them first in the egg (3) pan, then set aside. Crack the eggs into a bowl, using a separate bowl for each portion.

   Uses 3 large eggs · Toppings such as meats or veggies (see note 3)

4. 4

   Step 4: Put a 10-inch non-stick pan on medium heat and add the oil (1 Tbsp), wait until the pan is medium-hot. While you wait for the pan to heat, put a portion of jasmine rice (1) onto a plate and spread it out so the mound is evenly thick.

   Uses 1 Tbsp neutral oil · 1 portion cooked jasmine rice

5. 5

   Step 5: Test the medium-hot pan with a drop of egg white; it should begin cooking gently. Pour in the eggs and shape the whites into a circle with a spatula. Break and draw the yolks through the whites for a marbled pattern. If using cooked toppings, arrange them on the eggs now. Cook about 1½ minutes until the whites set and the yolks are as cooked as you like.

   Cook marbled eggs · 2 minUses three eggs cracked into a bowl for this portion · nonstick pan heated over medium heat with one tablespoon neutral oil · optional meat or vegetables cooked or reheated before cooking eggs

6. 6

   Step 6: Remove from heat and slide the eggs over the rice; you need to do this quickly and with confidence so the egg will not fold onto itself.

   Uses egg whites set with marbled yolks cooked as desired · one portion of cooked jasmine rice spread evenly on a plate

7. 7

   Step 7: Generously drizzle the sauce over the eggs and serve immediately!

   Uses marbled eggs slid onto the plated rice · fish sauce, lime, garlic, shallot and chilli sauce infused if time allows

8. 8

   Step 8: Serve the eggs and rice immediately after adding the sauce.

   Uses hot marbled eggs and optional toppings over rice, drizzled with sauce