Ingredients
4 Large Eggs
3 Tbs Asian Fish Sauce
2 Tbs Fresh Lime Juice
1 Tbs Sugar
1 Clove Garlic, Minced
1 Serrano Chile, Thinly sliced.
(milder sauce, seed chile)
1 head of lettuce
1 sm bunch of fresh mint.
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Individual cups for perfectly shaped poached eggs
Safe bristle-free grill cleaner — no wire bristles in food
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
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Individual cups for perfectly shaped poached eggs
Safe bristle-free grill cleaner — no wire bristles in food
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
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Place eggs on grill and cook until the shell is browned and eggs are completey cooked, 10-12 minutes. Turn eggs often to cook evenly. 2. Combine fish sauce, lime juice, sugar garlic, and chile in a small bowl. Stir until sugar dissloves. Divide sauce into 4 bowls. 3. Arrange lettuce and mint on a platter. 4.Serve the eggs in the shell. 5. To eat, shell the egg and cut in quarters, lengthwise. Each egg quarter, should then be wrapped in a lettuce leaf with a sprig of mint, dipped in sauce, and then eaten.