Grilled Eggs With Vietnamese Seasonings
April 15, 2015
"Something different. Adapted from The Barbecue Bible. If you want a milder sauce, seed the chile. Romaine or leaf lettuce can be substituted, but don't use iceberg."
Original recipe yields 4 servings
- Serving Size: 1 (252.5 g)
- Calories 169.9
- Total Fat - 6.1 g
- Saturated Fat - 1.9 g
- Cholesterol - 208.3 mg
- Sodium - 1155.8 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 4.6 g
- Sugars - 10.2 g
- Protein - 10 g
- Calcium - 89.2 mg
- Iron - 2.5 mg
- Vitamin C - 43.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat grill to medium.
Pierce a tiny hole in the end of each egg.
Place eggs on grill and cook until shell is browned and eggs are cooked through, 10-12 minutes, turning frequently with tongs.
Combine fish sauce, lime juice, sugar, garlic and chile in a small bowl and stir until sugar is dissolved.
Shell eggs and cut into quarters.
To eat, place one egg quarter on a lettuce leaf with a sprig of mint and roll up. Dip in sauce.
Tips & Variations
- A large needle or small knife with a sharp point, to make holes in the eggshells.
Tags : Lunch Main Dish Appetizers Spicy