Serves 4-6 as a snack.


  • 4-6 eggs

  • vegetable oil

  • steamed rice

  • Chilli Jam (as per Snapper on Rice recipe)

  • fresh coriander sprigs


  • 1.

    Boil eggs for 6 mins. Then plunge them in iced water and peel when cool enough to handle.

  • 2.

    Heat oil in a pot (or deep fryer) to 180°C and deep fry eggs. Drain well on kitchen paper towels and then halve.

  • 3.

    Serve the eggs on a mound of rice with a dollop of Chilli Jam on the side, garnished with coriander sprigs.

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