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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
Cut the fried eggs in half and arrange them on a serving platter. Drizzle the tamarind sauce generously over the eggs.
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
Calories |
4410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.5 g | 603% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 38.3 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 221 mg | 17% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1177 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
