Thai · Lunch
Son-In-Law Eggs
Deep-fried hard-boiled eggs with crisp, blistered exteriors and creamy yolks, halved and topped with a tamarind-palm sugar-fish sauce syrup, fried shallots and dried chili. A classic Thai side dish balancing sweet, salty and sour flavours, served over jasmine rice with cilantro and scallion.
$3
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
507Calories
17.4gProtein
28.8gFat
46.8gCarbs
16.2gSugar
2.8gFiber
883mgSodium
411mgChol
5.1gSat Fat
420mgPotassium
92mgCalcium
2.9mgIron
1.2mcgVitamin B12
7.2mgVitamin C
gluten-free
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Place 2 large eggs in a saucepan, cover with cold water, and set aside ready to boil.
2
Boil
Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes until yolks are fully set.
3
Cool
Transfer eggs to a bowl of cold water and let sit for 5 minutes, then peel, pat dry completely, and halve lengthwise.
4
Fry
Heat vegetable oil in a wok over medium-high heat to 350°F (175°C); carefully lower in eggs and fry for 4 to 5 minutes, turning occasionally, until deeply blistered and golden-brown.
5
Crisp
In the same oil, fry thinly sliced shallot for 1 to 2 minutes over medium heat until golden and crisp, then transfer to a paper towel.
6
Reduce
In a small saucepan, combine tamarind paste, brown sugar and fish sauce with 2 tablespoons water; simmer over medium-low heat for 3 to 4 minutes, stirring, until syrupy.
7
Assemble
Arrange halved eggs cut-side up over cooked jasmine rice on a plate, then spoon warm tamarind syrup evenly over them.
8
Plate
Scatter thinly sliced dried chili, roughly chopped cilantro, fried shallot, and thinly sliced scallion over the eggs and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 cup480ml vegetable oil, for deep-frying (about 15ml absorbed)
- 4 tbsp4 tbsp shallot
- 2 tbsp28g tamarind paste
- 2 tbsp24g brown sugar (substituting for palm sugar)
- 3 tsp3 tsp fish sauce
- 22 small dried chili
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp scallion
- 1 cup180g jasmine rice, cooked
