Son In Law Eggs Recipes

SON-IN-LAW EGGS

Steps:

• Put the eggs into a pan of cold water and bring to the boil. Time 8 mins from boiling. Cool under running water, then peel. Meanwhile, combine the sugar, fish sauce and tamarind in a pan. Heat gently until the sugar has dissolved, skimming the top if you need to. Check the taste, it should be sweet and sour. Adjust with sugar, fish sauce or tamarind if you need to.
• Meanwhile, heat a 5cm depth of oil in a wok or large frying pan. Once shimmering, add the shallots, garlic and chillies. Fry for 1 min or until golden and crisp. Drain on kitchen paper. Can be done a few hrs ahead. Fry the eggs for 3-4 mins or until the outsides take on tinges of golden brown. Remove from oil and drain.
• To serve, quarter the eggs and place in a serving dish. In a separate bowl, combine the coriander with the crisp chilli, garlic and shallots. Mix well. Pour the sauce and coriander mix over the eggs and serve.

SON-IN-LAW EGGS

Steps:

• Pierce hard boiled eggs 2 or 3 times with a toothpick.
• Heat oil in a wok, and fry eggs until golden.
• Drain.
• Cut eggs in half and place on a serving dish.
• Pour off all of the oil except 1 tablespoons Fry the onion and chilies until golden.
• Drain.
• Combine sugar, water, tamarind pulp and liquid seasoning in wok and simmer for 5 min till thickened.
• Spoon onion and chilies over eggs.
• Pour sauce over all.
• Serve with rice.

SON-IN LAW EGGS

Steps:

• To make the sauce - caraelise the palm sugar, ginger and water in a pan and when it begins to carmelise add the chilli and when the sauce is a deep golden colour, add the fish sauce and remove from the heat - this will stop the caramelisation and then add the lime juice to provide the sour balance.
• Crack the eggs into a bowl without breaking the yolks.
• Deep ry in vegetable oil until the whites are crispy but the yolks are still soft.
• Do not be put off by the look at this stage.
• Drain the eggs on absorbent paper and then place on a serving plate and cover with sauce and sprinkle with peanuts, fried shallot, garlic and chilli and then finish with the spring onion and the herbs and serve at once.