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Son-in-law eggs

Son-in-law eggs

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 with other dishes

These sweet yet tangy eggs make a wonderful buffet party dish

Nutrition:
NutrientUnit
kcal301
fat15g
saturates4g
carbs28g
sugars27g
fibre0g
protein15g
salt3.63g
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Ingredients

Method

  • 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.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, December 2008

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Overall rating

Rating: 4 out of 5.3 ratings

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