Name: Son-in-law Eggs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: Serves 4 as a starter
Cuisine: Thai
Ingredients: 500 grams palm sugar; 4 eggs; oil, for deep-frying; 3 tablespoons water; 250 ml tamarind water; zest of 1 lime, cut with a peeler; 100 ml Mega Chef fish sauce, or to taste; 5 kaffir lime leaves, roughly torn; 1 long red chilli, split in half lengthwise; 2 stalks lemongrass, bruised with the back of a knife and cut into 2.5 cm lengths; fried garlic; 1 red onion, sliced; fried shallots; dried roasted long red chillies, cut into julienne; 1 small knob galangal, roughly chopped; fresh coriander leaves; 1 small knob ginger, roughly chopped

Preparation info

Serves
4
as a starter

Difficulty
Easy
Ready in
1 hr 15

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Jarrod Hudson is one of Melbourne’s most talented chefs when it comes to Thai cuisine. In Thailand, mothers cook their sons-in-law this traditional dish as a reminder to be good to their wives—and of the possible consequences if they aren’t. Make sure that you cool down the eggs to firm up the whites before cracking them. Slow-cooked eggs can also be cracked into a small dish and slid into simmering water for