Eggs Masak Branda (Sweet & Sour Eggs)

Name: Eggs Masak Branda (Sweet & Sour Eggs)
Total time: 15 min
Yield: 3 servings
Cuisine: Malaysian
Ingredients: 5 piece eggs, fried well done; 1 piece onion, cut into rings then halved; 0.5 piece red chili, thinly sliced; 0.5 stalk scallion, sliced diagonally; 0.125 tsp salt; 0.125 tsp fish sauce (optional); 3.5 tbsp sugar; 3 tbsp cooking oil; 1 piece tamarind pulp (ping-pong-ball size); 1 cup water

Well-fried eggs drenched in an appetizing sweet, sour and lightly salty tamarind sauce — a homey Nyonya dish best with steamed rice and a dollop of sambal.

15 min 3 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

280

Calories

Protein

18g

Carbs

19g

Fat

Scale recipe

3 servings

Original recipe

Ingredients10 items

Produce

🧅onion, cut into rings then halved1 piece

🌶️red chili, thinly sliced½ piece

🌿scallion, sliced diagonally½ stalk

Dairy

🥚eggs, fried well done5 piece

Pantry

🐟fish sauce (optional)0.13 tsp

🍬sugar3½ tbsp

🛢️cooking oil3 tbsp

🟤tamarind pulp (ping-pong-ball size)1 piece

Spices

🧂salt0.13 tsp

Other

💧water1 cup

Instructions

1
Fry the eggs until well done and set aside.
2
Soak the tamarind pulp in 1 cup water for 10 minutes, then squeeze to extract the juice and discard the pulp.
10:00 timer
3
Heat a wok and add the cooking oil.
4
Sauté the onions for 2-3 minutes until slightly browned and aromatic.
3:00 timer
5
Add the fried eggs and stir quickly.
6
Lower the heat, add the tamarind juice and bring it to a boil.
7
Add the sugar, salt, fish sauce, scallions and chili.
8
Simmer for 1-2 minutes, tasting for a sweet-sour-salty balance (add more tamarind if not sour enough, or more sugar if too sour), then serve hot with rice.
1:30 timer

Free, no card required.

CuisineMalaysian