Son-in-Law Eggs

Name: Son-in-Law Eggs
Yield: Serves 4 Surprised People, Who Thought They had Tried Every Way of Eating Eggs
Cuisine: Thailand
Ingredients: 1 tablespoon soft brown sugar; 1 tablespoon cold water; fresh coriander leaves or parsley, to garnish; 3 tablespoons vegetable oil; 4 shallots or 1 small onion, finely chopped; 2 tablespoons fish sauce; 4 hard-boiled eggs, shelled and halved

Preparation info

Serves
4
Surprised People, Who Thought They had Tried Every Way of Eating Eggs

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

Fascinating name, isn’t it? Maybe it is what many mothers would like to do to their sons-in-law! In Thailand the dish is famous for its name as well as a classic recipe. You could serve these as a snack, starter, or in a salad.

Ingredients

3 tablespoons vegetable oil
4 shallots or 1 small onion, finely chopped</

Asia
Thailand
Snack
Starter
Pescatarian
South East Asia
Gluten-free

Method

Heat the oil in a frying pan or wok and fry the shallots or onion for about 5 minutes, until brown. Lift out with a slotted spoon and put to one side. Add the eggs to the pan and fry them until they look crisp and ‘blistered’ on the outside. Remove and set aside.

Add the fish sauce, water and sugar to the pan and stir well to dissolve the sugar. Reduce the heat and simmer for 5 minutes,