Step 1

If you want to reduce the heat from the chilies, remove the seeds and/or the pith; removing the pith will remove the most amount of heat. Then thinly slice into rounds. (See note 1)

Step 2

In a small bowl, combine the fish sauce, lime juice and sugar; then stir until the sugar is mostly dissolved. Add the garlic, shallots and chilies. You can use this sauce right away, but it's best to let it sit for at least 10 minutes to allow the flavours to infuse. (See blog post for storage)

Step 3

Crack the eggs into a bowl; if making multiple portions, keep the eggs in separate bowls.

Step 4

Put a 10-inch non-stick pan on medium heat and add the oil, wait until the pan is medium-hot. While you wait for the pan to heat, put a portion of jasmine rice onto a plate and spread it out so the mound is evenly thick.

Step 5

Test the temp of the pan by adding a drop of egg white onto the pan, and it should start cooking right away, though not aggressively. Once the temp is right pour the eggs into the pan and use your spatula to push the whites around so that you have a circular shape. Then break the egg yolks and drag them around to create a marble look (for this part it's best to see the video for the technique.) Let the eggs cook so that the whites are set but the yolks are still semi-runny, this should take only about 1 minute and a half.

Step 6

Remove from heat and slide the eggs over the rice; you need to do this quickly and with confidence so the egg will not fold onto itself.

Step 7

Generously drizzle the sauce over the eggs and serve immediately!

Step 8

Cook or reheat your toppings first; you can use the same pan you're using for the eggs, then remove from the pan and make the eggs as per the instructions above. Once you're done drawing out the marble pattern, arrange the toppings on the eggs; pushing them into the eggs a bit so they stick.