Giant Fried Duck Eggs
Ingredients: Eggs, Baking Soda, Shallots, Cornstarch, Garlic Cloves · 60 min cook time · 350kcal · ~₩24,900
Ingredients
12개 Eggs, 1작은술 Baking Soda, 3개 Shallots, 2큰술 Cornstarch, 10개 Garlic Cloves, 0.5컵 Vinegar, 10개 Chili de Arbol, 3큰술 Palm Sugar, 3큰술 Tamarind Extract, 1큰술 Fish Sauce, 1묶음 Thai Basil, 0.5묶음 Cilantro, 1팩 Edible Flowers, 500ml Oil for Frying, 1꼬집 Salt
Instructions
1. Bring a large pot of water to a boil with optional baking soda. Carefully lay in the eggs and boil for 7 minutes. Transfer them to an ice bath to cool quickly.
2. Crack a small dent into each egg, then roll it around with a little pressure to release the egg husk. Peel all the eggs and set aside in the cooler.
3. Slice 2-3 shallots thinly. Mix with cornstarch and set aside for at least 30 minutes.
4. Slice 8-10 garlic cloves thinly. Simmer in vinegar water for 10 minutes. Dry off the garlic.
5. Fry the garlic in oil at 275°F (135°C) until golden and decent. Drain the chips and salt liberally.
6. Fry the shallots in the same oil at 300°F (150°C) until golden, dark, and brown. Drain off excess oil and salt liberally.
7. In the same pot, fry 8-10 chili de arbol until puffed up and crispy. Drain and set aside.
8. Over medium heat, melt 3 tablespoons of palm sugar, followed by 3 tablespoons of tamarind extract. Once it comes to a simmer and is mixed, add a tablespoon of fish sauce.
9. Fry the peeled eggs by placing them directly into 400°F (200°C) oil. The oil temperature should cool down to about 325-350°F (160-175°C). Fry for about 2 minutes until golden and with a slightly leathery coating.
10. Slice the fried eggs in half. Lay them out on a bed of Thai basil to make a nest. Salt liberally.
11. Top the eggs with the tamarind sauce, cilantro, crispy shallots, garlic chips, and crushed chilies. Garnish with edible flowers.
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