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

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, son-in-law eggs. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Son-in-Law Eggs is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Son-in-Law Eggs is something which I have loved my whole 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 get started with this particular recipe, we have to first prepare a few ingredients. You can cook son-in-law eggs using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Son-in-Law Eggs:
  1. Make ready 3-4 shallots, peeled and sliced thinly lengthwise
  2. Prepare 1/2 cup vegetable oil, plus more for deep frying
  3. Make ready 4 eggs, 8-10min boiled and peeled (duck eggs for rich yolk)
  4. Get 1/2-3/4 cup palm sugar, packed or ¼ cup brown sugar
  5. Take 1/4 cup Thai fish sauce
  6. Take 2-3 tablespoons tamarind (you can buy it in the tub from Asian shop)

A Thai classic made easy in this fourth episode of Mama Noi's Thai Home Cooking. Anyway, these son-in-laws eggs are very good eggs. 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.

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.

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. Acquired by completing the Catering Campaign: Buck Bradshaw's Titanium Stove Campaign see Catering Truck for order details. Son-in-law eggs recipe, a favourite Thai recipe, especially with children. Learn to make this easy Thai recipe at home!

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