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Recipe by John Torode

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1. Video tutorial: Preparing chillies

1. Put the eggs into a pan of cold water and bring to the boil. Time 8 mins from boiling. Cool under running water, then peel. Meanwhile, combine the sugar, fish sauce and tamarind in a pan. Heat gently until the sugar has dissolved, skimming the top if you need to. Check the taste, it should be sweet and sour. Adjust with sugar, fish sauce or tamarind if you need to.
2. Meanwhile, heat a 5cm depth of oil in a wok or large frying pan. Once shimmering, add the shallots, garlic and chillies. Fry for 1 min or until golden and crisp. Drain on kitchen paper. Can be done a few hrs ahead. Fry the eggs for 3-4 mins or until the outsides take on tinges of golden brown. Remove from oil and drain.
3. To serve, quarter the eggs and place in a serving dish. In a separate bowl, combine the coriander with the crisp chilli, garlic and shallots. Mix well. Pour the sauce and coriander mix over the eggs and serve.

301 kcalories, protein 15g, carbohydrate 28g, fat 15 g, saturated fat 4g, fibre 0g, salt 3.63 g

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• Sarah

  01 October 2009

  Sarah commented on this recipe

  I love this recipe, so delicious. Amazing how they quickly become the favourite amongst a Thai array...

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• Kezia

  16 November 2009

  Kezia commented on this recipe

  Why is it called son-in-law eggs?

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Ingredients

• 10 eggs
• 140g palm sugar or light muscovado sugar
• 100ml fish sauce
• 1 tbsp tamarind paste
• groundnut or vegetable oil , for frying
• 4 shallots , thinly sliced
• 4 garlic cloves , thinly sliced
• 6 red chillies , thinly sliced
• large bunch coriander , chopped

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Difficulty and servings

Serves 6 with other dishes

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Ingredients

• 10 eggs
• 140g palm sugar or light muscovado sugar
• 100ml fish sauce
• 1 tbsp tamarind paste
• groundnut or vegetable oil , for frying
• 4 shallots , thinly sliced
• 4 garlic cloves , thinly sliced
• 6 red chillies , thinly sliced
• large bunch coriander , chopped

301 kcalories, protein 15g, carbohydrate 28g, fat 15 g, saturated fat 4g, fibre 0g, salt 3.63 g

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