Prep 2 mins
Cook 10 mins
This is a really different recipe, and surprisingly kid-friendly. From the Barbecue Bible. For a milder sauce, seed the chile.
- 4 large eggs, at room temperature
- 3 tablespoons asian fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 Thai chile, thinly sliced
- 1 head boston lettuce, separated into leaves
- 16 sprigs of fresh mint
- Preheat grill to medium.
- Pierce a tiny hole in the end of each egg.
- Place eggs on grill and cook until shell is browned and eggs are cooked through, 10-12 minutes, turning frequently with tongs.
- Combine fish sauce, lime juice, sugar, garlic and chile in a small bowl and stir until sugar is dissolved.
- Shell eggs and cut into quarters.
- To eat, place one egg quarter on a lettuce leaf with a sprig of mint and roll up. Dip in sauce.
This is the first time I have tried grilled eggs, and was quite surprised. They turned out real well, and we enjoyed the fish sauce on these. Quite an easy recipe too. Had great taste too. Served this with Orange Pancakes#429125.
This is the first time I have cooked eggs like this (cooked on indoor electric grill) and the sauce was scrumptious (I just made it in a small screw top jar and gave it a good shake and will use the left overs to make another batch) soon. Thank you Chocolat! made for Chinese/Vietnamese New Year tag game.
THIS WAS SO MUCH FUN!! The only problem was I used my griddler instead of my real indoor grill and it took sooooooo long & they didn't brown. We loved wrapping them up in the lettuce leaves & dipping into the sauce - we have plenty of sauce left over so I'm going to make more this weekend. Thank you! Made for Chinese/Vietnamese New Year Tag.