Thai · Lunch
Son-In-Law Eggs (Low-Calorie)
Soft-boiled eggs shallow-fried until the whites blister and edges crisp, served over cucumber in a tamarind-lime sauce sweetened lightly with brown sugar, fish sauce, and fresh shallots, topped with fried shallots and cilantro. A lightened Thai street-food classic using less oil and sugar while preserving its sweet-sour-savoury balance.
$3
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
298Calories
16.8gProtein
12.6gFat
24.8gCarbs
17.3gSugar
2.4gFiber
1244mgSodium
412mgChol
3.1gSat Fat
486mgPotassium
86mgCalcium
2.8mgIron
1.3mcgVitamin B12
14mgVitamin C
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Bring a small saucepan of water to a boil over high heat, lower in the eggs and cook 6 minutes for a jammy yolk, then transfer to cold water and peel.
2
Simmer
Combine tamarind paste, fish sauce, brown sugar and water in a small saucepan over medium-low heat and simmer 3 minutes, stirring, until syrupy.
3
Fry
Heat vegetable oil in a small nonstick pan over medium-high heat and fry the peeled eggs 2 to 3 minutes, turning gently, until whites blister and turn golden at edges.
4
Build
Arrange cucumber slices on a plate, halve the eggs on top, spoon tamarind sauce over them, thinly slice the shallot and chili, scatter both with cilantro and fried shallots.
5
Plate
Serve immediately while the whites are still warm and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g), soft-boiled and peeled
- 2 tsp2 tsp vegetable oil, for shallow-frying
- 4 tbsp60ml tamarind paste
- 2 tbsp30ml fish sauce
- 2 tbsp2 tbsp brown sugar
- 4 tbsp60ml water
- 22 small shallot
- 22 small red chili
- 4 tbsp4 tbsp cilantro leaves
- 11 cucumber
