Son-in-law eggs
- John Torode
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Serves 6 with other dishes
More effort
Prep: 15 mins
Cook: 25 mins
A star rating of 4.3 out of 5.3 ratingsRate
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These sweet yet tangy eggs make a wonderful buffet party dish
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Spicy stuffed chillies
A star rating of 5 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
10 eggs
-
140g palm sugar or light muscovado sugar
-
100ml fish sauce
-
1 tbsp tamarind
paste
-
groundnut or vegetable oil
for frying
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4 shallots
thinly sliced
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4 garlic cloves
thinly sliced
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6 red chillies
thinly sliced
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large bunch coriander
chopped
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Nutrition: per serving
- kcal301
- fat15g
- saturates4g
- carbs28g
- sugars27g
- fibre0g
- protein15g
- salt3.63g
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Method
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step 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.
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step 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.
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step 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.
Recipe from Good Food magazine, December 2008
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A star rating of 4.3 out of 5.3 ratings
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