Thai recipes : 

Son-in-law eggs Recipe

Serves 4

Preparation time : 10 minutes

Cooking time : 40 minutes

Son-in-law eggs Ingredients

- 6 large eggs

- Sunflower oil, for deep-frying

- 2 dried red chillies, about 12 cm long, cut into 1 cm piece, deseeded

- 125 gram shallots, finely sliced

- 2 tablespoons fish sauce

- 4 tablespoons tamarind puree or 2 tablespoons lime juice

- 150 gram coconut, palm or brown sugar or 10 tablespoons clear honey

Son-in-law eggs Directions

1. Boil the eggs in a saucepan of water, lower the heat and simmer for 8-10 minutes. Drain, 

then crack the shells slightly and cool under cold running water. Peel off the shells.

2. Heat about 7 cm of oil in a wok over a medium heat. The oil is ready when a slice of shallot sizzles when dropped into it. Deep-fry the chillies for a few seconds to bring out the flavour. Drain on kitchen paper.

3. Deep-fry the shallots for 8 minutes until golden brown and crispy. Remove and drain. Lower each egg into the same hot oil and deep-fry for 6-10 minutes or until browned. Remove and drain.

4. Remove the oil from the wok and add the fish sauce, tamarind puree or lime juice and sugar and stir for 6 minutes or until the sugar has dissolved. Taste and adjust the seasoning.

5. Halve the eggs lengthways and arrange them with the yolk upwards in a serving bowl. Spoon the sauce over them and sprinkle with the crispy shallots and chillies.

6. For stars-in-the-sky, instead of deep-frying hard-boiled eggs, use raw eggs and cook them one at a time in a nonstick frying pan with a little oil. Splash oil over th e egg during 

cooking and pan-fry for 4 minutes or until the white has lightly browned and the yolk is 

slightly firm. Arrange an egg on each plate and add the sauce, shallots and chillies as above.