Put the eggs in a saucepan with cold water. Boil the water and cook the eggs for 7 minutes. Rinse under cold running water until cool, then peel.
Heat the oil in a wok or frying pan. Add the eggs in batches and fry over medium heat, turning frequently. When they are golden brown and bubbly, remove and keep warm.
Pour excess oil from the wok. Add fish sauce, sugar, tamarind puree and chilies and bring to a boil. Make bubbling for 2 min until mixture is syrupy. Pour the syrup over the eggs and bring to the table sprinkled with cilantro.
Tip: The eggs can be cooked 2 days in advance.
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