SON-IN-LAW EGGS
4 to 6 servings
This sweet and salty Thai specialty has an intriguing name. The most interesting explanation is that this dish was served to new sons-in-law as a tongue-in-cheek warning of what might happen to them if they step out of line.
Prepare:
- 6 Hard-Boiled Eggs, cooked until the yolks are not quite set (7 to 8 minutes for large eggs)
Cool and peel as directed. Meanwhile, pour into a deep saucepan, skillet, or wok:
- 1 inch vegetable oil
Heat to 350°F over medium-high, then reduce the heat to maintain that temperature. Add the peeled eggs to the oil and fry, turning occasionally, until golden brown all over, 5 to 8 minutes. Transfer the eggs to a cutting board. Use the same oil to make:
When golden, transfer the shallots with a spider or slotted spoon to paper towels to drain, and sprinkle lightly with:
- Salt
Add to the hot oil and fry very briefly, about 10 seconds, until crisp:
- 2 small, dried red chiles
Transfer the chiles to the plate with the shallots. Combine in a small saucepan:
- ¼ cup palm sugar or packed brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons water
- 1 tablespoon seedless tamarind pulp or extract
Bring to a simmer and cook briefly until thickened and syrupy. Halve the eggs lengthwise and pour the sauce over them. Chop the fried chiles and sprinkle over the eggs, then top with the fried shallots. Serve with:
- Cilantro
- Lime wedges
- Sliced cucumber