I was a bit perplexed when Nat said that the people reading this blog wouldn’t really want to cook Son-In-Law-Eggs.
I think they are just beautiful. And they’re not complicated.
Perhaps it needs a broader Thai menu behind it? Perhaps deep-fried eggs comes across odd if you’re not in the know?
Because Son-In-Law-Eggs are just essential Royal Thai cooking and by that definition, have to be wonderful. All Royal Thai is! Especially given the Chin Chin twist.
Key is to boil as quickly as possible and then to cool as quickly as possible to keep them as runny as possible. Though don’t worry either way.
They are amazing either way.
Sweet Tamarind (Makes 2 cups) *
120gm palm sugar
1 c tamarind water
1/4 cup fish sauce
2 tbs aromats (chilli, lime leaf, lemongrass scraps)
Chilli Jam (Makes about 1kg) **
10 red birds eye chillies
8 red banana chillies
2 red capsicums
6 red onions
1 stalk lemongrass (pale part only)
1 knob ginger
5 cloves garlic, peeled
1 cup vegetable oil
250gm palm sugar
3 tbs tamarind water
1/2 cup fish sauce
4 eggs at room temperature
Vegetable oil for frying
2 sprigs Thai basil, leaves picked
1 large red chilli, sliced
- Mix 2 – 3 tbsp of the tamarind and 1 tbs of the chilli jame to make a sauce. Set aside.
- Fill a bowl with ice and water. Place eggs in a small saucepan and just cover with water. Bring the water to a rapid boil and cook for 5 minutes. Remove the eggs from the boiling water and put them straight into the iced water to stop the cooking process. When they’ve cooled off, gently roll and tap each egg on a chopping board to break the shell then peel off the shell using your thumb. Gently does it.
- Heat a good quantity of oil – enough to deep fry – in a wok to medium (about 180c) and fry the eggs for 4 minutes or until crisp and golden. Drain on absorbent paper.
- To serve, arrange the eggs on a serving platter and bruise them gently so that the yolk just starts to ooze out. Drizzle with the sauce and garnish with basil leaves and chilli.
* You need far less than two cups unless you are operating a restaurant. Reduce accordingly.