Sweet and Sour Fried Eggs

Place 5 eggs in a pot, add enough water to cover the eggs, and add 1/2 teaspoon of salt. Bring the water to a boil over high heat, then reduce the heat to low and cook for 10 minutes.

Once the eggs are cooked, immediately transfer them to cold water to cool down. Gently crack and peel the eggs.

Slice 1/2 red onion (shallot), 1 green chili, and 1 red chili into thin pieces.

Cut 6 Kasturi limes in half and squeeze out the juice into a bowl. Remove any seeds. Add 2 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of plum sauce, 1/3 teaspoon of salt, and 1 tablespoon of tomato sauce to the lime juice. Stir well until the sugar is completely dissolved.

Heat 3 tablespoons of cooking oil in a pan over medium-high heat. Add the peeled hard-boiled eggs and fry them, turning occasionally, until the egg whites are golden brown and slightly wrinkled. Remove the fried eggs from the pan and set aside.

Remove any excess oil from the pan, leaving about 1 tablespoon. Add the sliced red onion and chilies to the pan and stir-fry until fragrant, about 1-2 minutes.

Pour the prepared sweet and sour sauce into the pan with the aromatics. Bring the sauce to a boil over high heat and simmer, stirring constantly, until it thickens slightly and becomes sticky.

Add the fried eggs back into the pan with the thickened sauce. Toss the eggs gently to ensure they are thoroughly coated with the sauce.

Transfer the sauced eggs to a serving plate. Garnish with chopped scallions before serving.