Son-in-law eggs (Thai fried eggs)

Name: Son-in-law eggs (Thai fried eggs) recipe
Yield: 4
Ingredients: Vegetable oil, to deep-fry, plus 20.00 ml extra; 6 soft-boiled eggs, peeled; 6 small dried chillies; 100g eschalots, thinly sliced; 60g palm sugar, finely grated; 2 tsp tamarind concentrate; 3 tsp fish sauce; 2 tsp lime juice, plus extra lime wedges to serve; Coriander sprigs, thinly sliced long red chilli and fried Asian shallots, to serve

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by Lucy Nunes

Delicious Team

Jun 16, 2023

These crispy golden eggs have a rich, creamy centre and are finished with a thick sour and sweet caramel sauce.

Vegetable oil, to deep-fry, plus 1 tbs extra
6 soft-boiled eggs, peeled
6 small dried chillies
100g eschalots, thinly sliced
60g palm sugar, finely grated
2 tsp tamarind concentrate
3 tsp fish sauce
2 tsp lime juice, plus extra lime wedges to serve
Coriander sprigs, thinly sliced long red chilli and fried Asian shallots, to serve

Method

1.

Heat 5cm oil in a small saucepan over high heat until a piece of bread sizzles on contact. Pat eggs dry with paper towel. Deep-fry eggs, in 3 batches, for 2 minutes or until golden and a crust has formed. Drain on paper towel.
2.

Add dried chillies and deep-fry for 30 seconds or until bright red. Drain on paper towel.
3.

Heat extra oil in a large frypan over high heat. Add eschalot and cook, stirring occasionally, for 2 minutes or until softened. Add sugar, tamarind, fish sauce, lime juice and 1 tbs water. Cook, stirring constantly, for 1-2 minutes until sugar dissolves and sauce is thick and sticky.
4.

Halve eggs and arrange on a serving plate. Drizzle with sauce and sprinkle with fried chilli, coriander, fresh chilli and fried shallots. Serve with lime wedges.