Thai Sweet And Sour Fried Egg Kai Look Keay Food
THAI SWEET AND SOUR FRIED EGG (KAI LOOK KEAY)
This is a simple Thai dish for everyone who like to taste exotic taste of egg. Easy and fast to cook.
Provided by bic26th
Categories Onions
Time 35m
Yield 6-8 eggs, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil egg and peel the shell.
- Let the egg dry for 10 minutes.
- Pour cooking oil into the pan and fry the boiled egg until the skin starts to be crispy and brown.
- Take the egg out of the pan and remove the excess oil by placing on the clean kitchen napkin.
- Mix the tamarind paste, sugar with water and heat up until boiled.
- Taste the sauce as you want. you may add salt if you want.
- Pour the sauce on top of fried boiled eggs.
- Garnish the dish with fried shallots(red onion).
- Serve with hot rice.
Nutrition Facts : Calories 1185.6, Fat 114.3, SaturatedFat 15.8, Cholesterol 212, Sodium 64.3, Carbohydrate 37.7, Fiber 0.1, Sugar 35.3, Protein 6.7
THAI STEAMED EGGS
Simple steamed eggs with fresh coriander and tomatoes. Steaming the eggs gives them a light, airy texture that is almost custard like. I used garden fresh tomatoes, which released their juices into the eggs, so canned would probably work better. This would also be good with ham or bacon and cheese instead of the tomatoes, although it wouldn't be a Thai recipe anymore :) The original recipe called for 2 cups of broth, but I reduced it to 1 cup since it didn't set fully with 2 cups. from ezythiacooking.com for ZWT9
Provided by Random Rachel
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- You will need a steamer that your bowls will fit inside. Bring water to a boil in the bottom your steamer.
- Lightly grease your heat proof bowls. Beat eggs thoroughly. Add the broth, tomatoes, pepper and soy sauce and stir to combine.
- Place the bowl onto the rack in your pot and cover. Steam for 15 minutes until the eggs are firm.
- Sprinkle the eggs with the minced onion and coriander, and serve with rice.
Nutrition Facts : Calories 83.2, Fat 4.9, SaturatedFat 1.6, Cholesterol 186.1, Sodium 476.6, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 7.2
SWEET AND SOUR EGGS
A dish really showing it's German origins from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate, depending on how done you like your eggs.
Provided by Molly53
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet, add onion and cook slowly (do not brown).
- Add flour and cook until golden; add water, cloves, and bay leaves and cook until smooth, stirring constantly.
- Simmer 15 minutes longer.
- Add vinegar salt and sugar and as soon as sauce comes to a rapid boil, add eggs one at a time.
- Cover and cook until eggs are done as preferred.
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