DILLED EGGS WITH SAUCE

DILLED EGGS WITH SAUCE

5 eggs (serves about 3 people, more eggs for more people)
1/2 onion
1/2 handful of dill
2 lemons
fish sauce or soy sauce
Thai peppers (optional)
sugar

Scramble eggs in a bowl. Chop the onions, but cut it in half down the top to bottom, then cut in half continuously until the pieces of onions are shaped in a crescent moon shape.

Remove stems from the dill and chop the leafy parts.

To cook, pour the eggs, dill, and onions into a pan (the size of pan depends upon how many eggs used). Don't mix around.

When the bottom of the egg is cooked, lift it up about an inch to let the uncooked egg under it cook. Continue turning in this way until cooked completely. Cut into equal portions according to the number of people being served.

For sauce, pour soy sauce or fish sauce into a small bowl. Add 3-4 tablespoons of sugar and mix well. Squeeze limes into the sauce. Mix together.

If you like it spicy, then mince Thai peppers, to taste, in circular pieces. Add to the sauce and mix. When the eggs are cooked, pour the sauce by the spoonful onto the eggs for a delicious flavor.