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By
Jarrod HudsonAbstract
These deep-fried eggs, doused with a sticky sweet-and-sour tamarind sauce, are common street-side snacks in Thailand.
The eggs are soft-boiled first, then deep-fried whole, without flour. We like to serve the yolk on the runny side, so that when you break into them, the yolk mixes with the sauce, but you can cook them a bit firmer - it's up to you.