Son-in-Law Eggs
Son-in-Law Eggs

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, son-in-law eggs. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Son-in-Law Eggs is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Son-in-Law Eggs is something which I’ve loved my entire life.

Note: It's more traditional to use palm sugar. But if you don't have it, brown sugar can be used to create very similar results. The one component that should not be left out, however, is the fried shallots.

To begin with this recipe, we must prepare a few components. You can cook son-in-law eggs using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Son-in-Law Eggs:
  1. Take 3-4 shallots, peeled and sliced thinly lengthwise
  2. Make ready 1/2 cup vegetable oil, plus more for deep frying
  3. Take 4 eggs, 8-10min boiled and peeled (duck eggs for rich yolk)
  4. Prepare 1/2-3/4 cup palm sugar, packed or ΒΌ cup brown sugar
  5. Make ready 1/4 cup Thai fish sauce
  6. Prepare 2-3 tablespoons tamarind (you can buy it in the tub from Asian shop)

I'm not really sure why it's called "son-in-law eggs" even. Drain and plunge into cold water. Peel the eggs and pat dry with paper towel (make sure they're super dry before frying so you don't get dangerous oil splatter!). Anyway, these son-in-laws eggs are very good eggs.

Instructions to make Son-in-Law Eggs:
  1. Add the sliced shallots and 1/2 cup of vegetable oil to a small pan on low heat. Stirring constantly, cook the shallots until they are golden brown and crispy. With a slotted spoon, transfer the fried shallots to a paper towel-lined plate; set aside.
  2. Add enough oil to a medium pan or wok. Place the wok on medium-high heat. Once the oil is hot, gently drop the boiled eggs into it. Stir the eggs around to ensure even browning. Once the surface are thoroughly browned, sift them out with a slotted spoon, slice them in half, and arrange the halved eggs on a serving platter.
  3. Discard the oil in the same pan, add the palm sugar, fish sauce, tamarind, and water to it; bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check for consistency. The sauce should have the consistency of maple syrup. Once you have the right consistency, remove the pan from heat and pour the sauce over the prepared eggs.
  4. Sprinkle the fried shallots over the top of the eggs. Garnish with red chilies and coriander leaves. Serve son-in-law eggs with steamed jasmine rice.

It's a simple dish with lots of flavor-tangy, savory, syrupy, and a little spicy. The taste is similar to my Malaysian sweet and sour eggs, but the eggs are first hard-boiled, deep-fried, and then topped with tamarind sauce. And son-in-law eggs are so delicious that eating one hardly feels like a punishment. Topped with a sweet-and-sour sauce of palm sugar, oil, shallots, tamarind, coriander, and fish sauce, the dish encapsulates the best of Thai flavors: tangy, sweet, salty, and savory, all at once. Son-in-law eggs recipe, a favourite Thai recipe, especially with children.

So that’s going to wrap this up with this special food son-in-law eggs recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!