A beloved Burmese street snack where boiled eggs meet crunchy peanuts, fried aromatics, and tangy tamarind. Minimal effort, maximum flavor.
A beloved Burmese street snack where boiled eggs meet crunchy peanuts, fried aromatics, and tangy tamarind. Minimal effort, maximum flavor.
Ingredients
Eggs: 4 large (approx. 200g)
Tamarind (seedless): 1 tbsp (15g)
Warm Water (for tamarind): ½ cup (120ml)
Water: 2 tbsp (30ml)
Salt: ⅛ tsp
For the Toppings / Stuffing
Roasted Peanuts: 2 tbsp (20g), coarsely crushed
Fried Onion: 1½ tbsp (15g)
Fried Garlic: 1 tbsp (10g)
Fresh Coriander Leaves: 1½ tbsp (7g), finely chopped
Method
1. Boil and Prepare the Eggs
Boil the eggs until hard-boiled.
Peel and slice each egg partially for stuffing.
Arrange the egg on a serving plate.
2. Prepare the Tamarind Water
Soak 1 tbsp (15g) tamarind in ½ cup (120ml) warm water for 10–15 minutes.
Squeeze well to extract the pulp and strain to remove fibers and seeds.
Keep the tamarind water aside.
3. Fried Onion
Thinly slice ½ small onion.
Fry in hot oil on medium heat until golden and crisp.
Drain on a kitchen towel and let cool.
4. Fried Garlic
Thinly slice 4–5 garlic cloves.
Fry on low heat until lightly golden and crisp.
Remove immediately to avoid burning.
5. Roasted Peanuts
Dry roast peanuts on low heat until crunchy.
Cool and crush coarsely.
6. Prepare Salt Water
Mix ⅛ tsp salt with 2 tbsp (30ml) water until dissolved.
7. Assemble the Egg Bejo
Stuff each egg half layer by layer with:
Roasted peanuts
Fried onion
Fried garlic
Chopped coriander leaves
Drizzle salt water first, followed by soaked tamarind water over each egg.
Serving Note
Serve immediately for the best crunch and fresh, tangy flavor—just like street-style Egg Bejo.
