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a plate of marble eggs on rice with red and green chilies on top and cucumber on the side

Marble Eggs Recipe with Thai Prik Nam Pla

A simple dish of perfectly cooked "marbled" eggs that is done in just a few minutes, with toppings such as shrimp or veggies if you want them. Drizzle with a spicy Thai prik nam pla sauce and serve with jasmine rice. So fast you can have the whole thing done in 10 minutes. Gluten free.
Servings 1 person


Marble Eggs

  • 3 large eggs
  • 1 Tbsp neutral oil

Prik Nam Pla - Spicy Fish Sauce (enough for about 3 servings)

  • 1 ½ Tbsp fish sauce
  • 1 ½ Tbsp lime juice, see note 1
  • ½ tsp sugar
  • 1-2 cloves garlic, thinly sliced
  • 1 Tbsp shallots, thinly sliced
  • 3-4 Thai chilies, see note 2
  • 1 portion jasmine rice, for serving
  • Toppings such as meats or veggies, see note 3


  1. If making an all-purpose prik nam pla not specifically for this dish, reduce the lime juice to about 2 teaspoons or to taste. You can also omit the sugar.
  2. If you can't eat very spicy food, don't reduce the amount of chilies because we want the chili flavour; instead, remove the heat from the chilies. You can also choose milder chilies such as jalapenos or whatever is available to you. See the blog post or the video for my shortcut method for removing heat from chilies quickly.
  3. For toppings, you can add any cooked meats, veggies or fresh herbs. See blog post for suggestions.


To Make Prik Nam Pla Sauce

  • 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)
    3-4 Thai chilies
  • 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)
    1 ½ Tbsp fish sauce, 1 ½ Tbsp lime juice, ½ tsp sugar, 1-2 cloves garlic, 1 Tbsp shallots

For the Marble Eggs

  • Crack the eggs into a bowl; if making multiple portions, keep the eggs in separate bowls.
    3 large eggs
  • 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.
    1 Tbsp neutral oil, 1 portion jasmine rice
  • 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.
  • 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.
  • Generously drizzle the sauce over the eggs and serve immediately!

If you want to add toppings:

  • 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.
    Toppings such as meats or veggies
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