Fudgy eggs with crunchy rice and nam jim
Fresh, feisty and featuring a plethora of pleasing textures, this is an extremely satisfying egg. Lemon and black pepper makes for a mellower nam jim than more typical lime and chilli-laced dipping sauces.
You can also consider squashing the eggs, Thai basil, nam jim and toasted rice within the folds of a flatbread, and supplementing (but ideally not replacing) the Thai basil with mint, coriander (cilantro), perilla and/or dill.
This recipe is an extract from Good Eggs: Over 100 Cracking Ways to Cook and Elevate Egg by Ed Smith (Quadrille).
Next, why not try more breakfast and brunch recipes from the House & Garden recipe archive?
Yield
Serves 2
Ingredients
Ingredients
For the nam jim
Method
Step 1
Reserve 1 tablespoon of the uncooked rice and set aside. Rinse the rest until the water runs clear, then transfer to a small- medium saucepan and cover with cold water 1cm (1⁄2in) clear of the rice. Bring to the boil, then reduce the heat to the absolute lowest. Stir to release any grains that are sticking, place a lid on top and simmer for around 7 minutes, or until the water has been absorbed and grains are just tender. Stir and cover with a clean dish towel. Leave to steam and dry out for 10 minutes. (This could be done far in advance and refrigerated.)
Step 2
Separately, toast the tablespoon of rice in a small, dry pan for 2–3 minutes until tinged bronze. Grind to a fine grit using a pestle and mortar.
Step 3
Stir together the nam jim ingredients until the sugar is dissolved. Add a pinch of the rice powder.
Step 4
Once the rice has steamed, lower the eggs into a saucepan of boiling water and simmer for 6 1⁄2 minutes. Transfer to a bowl of ice-cold water, or chill under a cold running tap, then peel the eggs and, if necessary, leave in the water while finishing the other elements.
Step 5
At the same time, set a medium-large frying pan (skillet) over a medium-high heat. Add 1 tablespoon of the oil and, when hot, cover the base of the pan with the cooked rice.
Step 6
Fry for 3 minutes without disturbing the rice, then another 3 minutes, occasionally turning in clumps, until much is crisp and slightly coloured.
Step 7
Divide the rice between two bowls. Add the eggs and bushy sprigs of Thai basil, pour over the nam jim and follow that with more rice powder than you think necessary. So good.
