Boiled eggs were the first few things I learnt to cook and till now I love these simple little things. Indeed there’s nothing better than cutting into a hard-boiled egg from a happy hen to reveal orange yolks that are still slightly creamy. Well, nothing better except that same egg, deep-fried to create a crisp golden jacket, and then smothered with my must-have sambal chilli paste.
This is a guest post for Goz, the crazy chef behind the crazy brilliant plusixfive Singapore supperclub. And now onto the exciting news, this is going to be part of the menu for this Sunday's supperclub. And onto more exciting news, I'll be cooking alongside Goz, or rather under Goz's command and barking orders.