Son in Law Eggs
Crispy, golden-fried eggs drizzled with a luscious sweet, sour, and salty tamarind sauce, Son in Law Eggs is a Thai delicacy that transforms humble ingredients into a show-stopping dish. Perfectly boiled eggs are fried to achieve a crackly exterior while maintaining their creamy centers, then paired with a sauce crafted from tamarind paste, palm sugar, and fish sauce for a perfect balance of flavors. Topped with crunchy fried shallots, garlic, and aromatic dried chilies, this dish is garnished with fresh coriander for a burst of freshness. Whether served as a flavorful appetizer or alongside steamed rice as a main course, this recipe is a celebration of bold, authentic Thai flavors that's sure to impress both family and guests.
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Ingredients
- 6 large Eggs
- 500 ml Vegetable oil
- 2 tbsp Tamarind paste
- 2.5 tbsp Palm sugar
- 2 tbsp Fish sauce
- 2 tbsp Water
- 3 small Shallots
- 2 cloves Garlic
- 3 whole Dried chilies
- 2 tbsp Coriander leaves
Directions
Step 1
Place the eggs in a pot of cold water and bring to a boil. Once boiling, cook for 7 minutes for a soft-set yolk or 10 minutes for a firm yolk. Transfer the boiled eggs into an ice bath and let cool completely before peeling.
Step 2
Heat the vegetable oil in a deep pan or wok over medium heat. Once the oil is hot (around 180°C or 350°F), carefully fry the boiled and peeled eggs until golden brown and crispy on the outside, about 3-4 minutes. Remove the eggs with a slotted spoon and set aside to drain on paper towels.
Step 3
Thinly slice the shallots and garlic. Fry them in the same oil until golden brown and crispy. Remove and drain on paper towels. Fry the dried chilies for a few seconds until aromatic, then set aside.
Step 4
In a small saucepan, combine the tamarind paste, palm sugar, fish sauce, and water. Heat the mixture over medium heat, stirring until the sugar dissolves. Let it simmer gently for 2-3 minutes until the sauce thickens slightly. Taste and adjust with more palm sugar or fish sauce if necessary to balance the sweet, sour, and salty flavors.
Step 5
Cut the fried eggs in half and arrange them on a serving platter. Drizzle the tamarind sauce generously over the eggs.
Step 6
Garnish with crispy shallots, garlic, dried chilies, and fresh coriander leaves. Serve immediately, either as a main dish with steamed rice or as a shared appetizer.
Nutrition Facts
| Serving size | (936.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4410.1 |
| Total Fat 470.5g | 0% |
| Saturated Fat 72.5g | 0% |
| Polyunsaturated Fat 284.1g | |
| Cholesterol 1116mg | 0% |
| Sodium 450.6mg | 0% |
| Total Carbohydrate 49.3g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 38.3g | |
| Protein 40.5g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 221.4mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1177.3mg | 0% |
Source of Calories