Asian Spiced Eggs – Fountain Sauces Skip to content

Asian Spiced Eggs


Preparation time
10 minutes
Cooking time
15 minutes

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  1. Boil eggs in a saucepan of boiling water for 5 minutes. Drain. Refresh under cold running water. Carefully peel eggs, and then pat dry thoroughly with paper towel. Set aside.
  2. Fill a wok one-third full with the oil. Heat to 180°c over high heat. Add eggs and deep-fry for 4 minutes or until golden and blistered. Drain on paper towel.
  3. Halve eggs and arrange on a serving plate. Drizzle generously with combined Fountain Sweet Chilli Sauce & Fountain Spicy Red Sauce and fish sauce. Top with the green onions, coriander and mint leaves. Sprinkle with sesame seeds.