Instructions: Hard-boil/cook the eggs for 6-8 minutes. Rinse n cold water and shell. Heat the oil in the deep-fryer or work until a light haze appears. Using a slotted spoon, lower the eggs into the oil and fry gently, turning carefully, until they are a light golden brown. Remove from the oil, drain, halve lengthwise and arrange on a serving dish. Set aside. In a small frying pan, heat the remaining oil until a light haze appears. Fry the sliced onion until crisp and deep brown. Remove from the pan with a slotted spoon, drain and set aside.

There should be a film of oil left in the pan. Turn the heat down low and add the fish sauce, sugar and chili. Cook slowly, stirring, until the sugar has dissolved. Continue to cook for about a minute until the mixture thickens, then add the reserved onions and stir for a few seconds to mix. Remove immediately from the heat, pour over the eggs and serve.

This dish is famous in Thailand as much for its name as its taste. Eggs, needless to say, is a euphemism!

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