Marble eggs over rice with prik nam pla

For the prik nam pla, combine fish sauce with an equal amount of lime juice and a little sugar; stir to dissolve.

Soak the chilies in water to reduce their heat; the seeds fall to the bottom. Add the chilies, with thinly sliced garlic and shallots.

Let the sauce sit at least 15 minutes for the garlic and shallots to infuse and soften. It keeps in the fridge a few days.

Have the rice ready. Preheat a 10-inch non-stick pan with a little oil until hot but not sizzling; test with a drizzle of egg white.

Add three eggs, spread round, break the yolks, and drag them around briefly to create a marble effect; stop before it turns to scrambled eggs. Poke holes so runny white on top flows underneath. Cook to about over medium.

Slide the eggs over the rice and center them. An 8-inch pan gives thicker eggs.

Drizzle generously with the sauce. Serve with cucumber slices on the side.