Put the eggs in a saucepan with cold water; boil the water and cook the eggs for 7 minutes. Take them out of the casserole and put them under the cold water jet until they cool down. Peel them.
Heat the oil in a wok or large frying pan; lay some eggs (you'll have to do them in afew) and saltere them over medium heat, turning me over" knot. When they are well browned and blistered, take them out of the wok and keep them warm; cold the other eggs.
Drain the wok oil; put the azú car, fish sauce, tamarind and chopped chilli (if you use it). Make it her vir over a live fire during 2 minutes or until the mixture looks like liquid caramel. Serve the saltyed eggs with the caramel and sprinkle the cllantro.
You can leave your eggs cooked up to two days before.
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