Recipe: Son In Law Eggs

Son-In-Laweggs

In many cuisines eggs are used for more than just breakfast fare. In Thailand these eggs are most often served as a snack or appetizer but would make a great light lunch or dinner if served with steamed jasmice rice and a simple Thai style cucumber salad.  Many Thai dishes have some legend or story surrounding them. As the the story goes, this dish was served by Thai mother in laws as a warning to their new son in law. Mistreat her daughter or their  man-parts would be served in this manner (the Mafia has nothing on Thai mothers).  We were first introduced to these during a stint in a Thai restaurant.  After closing time, one of the Thai cooks in the kitchen would fry up a large number of these to serve the staff as snack while tabs were tallied and dishes were washed.

Son In Law Eggs

10 eggs
10-12 whole dried chiles ( briefly fried in oil till fragrant)
cilantro leaves
3 tablespoons sliced shallots
1/3 cup palm sugar ( light brown sugar  is a good substitute)
3 tablespoon fish sauce
2 tablespoons Tamarind concentrate mixed with 1/3 cup water (available as Asian and Hispanic shops)
vegetable oil for frying

Hard-boil the eggs (don’t overcook as they will be cooked a second time) and let sit in cold water, then peel and set aside. Heat vegetable oil in wok to medium high and add the eggs. Fry until the eggs turn golden brown around the outer surface. Remove the eggs from oil. In the same oil, saute shallots until brown and then set aside.

To make the sauce, combine the palm sugar, tamarind mixture and fish sauce. Let it simmer and stir constantly until it thickens.

Cut the eggs in half and place face-up on a serving dish. Spread shallots over the eggs. Pour the sauce over the eggs and garnish with cilantro and chiles.

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