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Son-in-law Eggs

Print Recipe
30 minutes
Course Appetizer
Cuisine Thailand
Servings 4

Equipment

  • 1 frying pan
  • 1 sauce pan

Ingredients
  

  • 6 hard boiled eggs (duck eggs or chicken eggs)
  • 2 tbsp finely diced shallots
  • 2 tbsp finely sliced shallots for crispy shallot chips
  • 6 cloves finely sliced garlic cloves for crispy garlic chips
  • 4 tbsp tamarind juice
  • 5 to 6 tbsp palm sugar
  • 2 tbsp water
  • 2 tbsp fish sauce
  • Dried chili or chili flakes (optional)
  • 1 bunch Cilantro leaves for garnish
  • Vegetable oil for deep frying
  • Steamed Rice for serving (optional)

Instructions
 

  • Make the hard boiled eggs, de-shell and let cool completely. Pat dry the eggs.

To make the Sauce

  • In a small saucepan, heat a little oil, sauté the finely minced shallots till golden. Add the palm sugar, tamarind juice, water and fish sauce. Use a wooden spoon to crush the sugar lumps into smaller pieces and dissolve in the liquid.
  • Let simmer until the sauce is slightly thickened, around 3 to 5 minutes. The sauce should be thick and smooth, brownish in color, and the consistency of maple syrup.

To make the crispy shallots

  • After thinly slicing the shallots, put them on a microwave-safe plate, use a kitchen paper towel to gently pat them to remove any moisture. Toss the shallots in a little oil (about 2 tablespoons) and lay the shallots in a single layer. Microwave on high for 1 minute. Toss the shallots and microwave for another minute. If necessary add microwave cooking time by increment of 30 seconds till golden brown.
  • Drain the shallots on a plate lined with a kitchen paper towel, to remove excess oil. The shallots will turn crispy when cool and keep for 3 days.

To make the crispy garlic

  • Repeat the same process as for the shallots with the finely minced garlic.

To fry the eggs

  • Deep Fry method: In a pot or wok, heat enough oil so the eggs are half submerged to reach 375 to 400F (190 to 200C). Make sure the hard boiled eggs are thoroughly dry to prevent the oil from splattering. Add the eggs and deep fry till golden brown (about 2 to 3 minutes). Cut the eggs in half.
    Son-in-law eggs: the story behind them and the simple recipe to make this delectable dish 1
  • Shallow Fry method: Heat a large frying pan, add oil to coat. Pan fry the eggs and roll them around for an all-over golden color (for about 5-8 minutes). The eggs will be slightly crunchy on the outside, not be as crispy as deep-frying but still delicious. Cut the eggs in half.

To serve

  • Display the eggs on a serving plate, cut side up. Warm up the sauce and spoon over each egg. Sprinkle the crispy shallots, garlic chips and coriander (and dry chili flakes if used) over the eggs. Serve right away.
  • As a main course dish, serve with steamed rice.
Keyword Eggs appetizers, Thai appetizers