Egg Belanda
Egg Belanda
Ingredients
- 4 eggs
- 1/4 cup oil, for frying and sautéing, plus more as needed
- 1 medium red onion, sliced
- 1/2 cup water
- 1/4 cup tamarind water
- 1 red chili, sliced, or to taste
- 1 teaspoon sugar, or to taste
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Heat about 2 tablespoons of oil in a large frying pan over medium-high heat. Once hot, crack two eggs into the pan. If needed, add a little more oil around the edges. Gently break the yolks slightly with a spatula. Fry until the whites are set and the yolks are still slightly soft. Carefully transfer the fried eggs to a serving plate.
⏱️ 4 min
- 2
Repeat the frying process with the remaining two eggs, adding more oil to the pan if necessary. Once cooked to your desired consistency (aiming for not 'too cooked'), add them to the serving plate with the first batch.
⏱️ 4 min
- 3
Using the same pan (or a clean one if preferred), add about 2 tablespoons of fresh oil. Add the sliced red onion and sauté over medium heat until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 4
Pour the water and tamarind water into the pan with the sautéed onions. Add the sliced red chili, sugar, and salt. Stir all the ingredients together.
⏱️ 2 min
- 5
Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld. Taste the sauce and adjust the seasoning as needed, adding more sugar or salt to achieve a balanced sweet and savory flavor profile.
⏱️ 3 min
- 6
Once the sauce is ready, immediately pour it directly over the fried eggs on the serving plate. Serve the Egg Belanda warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Belanda
- 4 eggs
- 1/4 cup oil, for frying and sautéing, plus more as needed
- 1 medium red onion, sliced
- 1/2 cup water
- 1/4 cup tamarind water
- 1 red chili, sliced, or to taste
- 1 teaspoon sugar, or to taste
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Heat about 2 tablespoons of oil in a large frying pan over medium-high heat. Once hot, crack two eggs into the pan. If needed, add a little more oil around the edges. Gently break the yolks slightly with a spatula. Fry until the whites are set and the yolks are still slightly soft. Carefully transfer the fried eggs to a serving plate.
⏱️ 4 min - 2
Repeat the frying process with the remaining two eggs, adding more oil to the pan if necessary. Once cooked to your desired consistency (aiming for not 'too cooked'), add them to the serving plate with the first batch.
⏱️ 4 min - 3
Using the same pan (or a clean one if preferred), add about 2 tablespoons of fresh oil. Add the sliced red onion and sauté over medium heat until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 4
Pour the water and tamarind water into the pan with the sautéed onions. Add the sliced red chili, sugar, and salt. Stir all the ingredients together.
⏱️ 2 min - 5
Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld. Taste the sauce and adjust the seasoning as needed, adding more sugar or salt to achieve a balanced sweet and savory flavor profile.
⏱️ 3 min - 6
Once the sauce is ready, immediately pour it directly over the fried eggs on the serving plate. Serve the Egg Belanda warm.
⏱️ 1 min