Son In Law Eggs, where eggs are deep fried and drizzled with spicy, sour and sweet sticky Thai sauce are so easy to make in less than 20 minutes. Perfect to serve with steam rice.
The name of this dish, Son In Law eggs are really funny. According to Thai people, there is a story tale about this son in law eggs dish, where all mother in law will make eggs for their son in law to warn them that they will be cooked in the same way with the eggs if the son in law mistreats her daughter. I was laughing when I heard the story that they even name the dish in such a unique way.
This son in law eggs are usually pretty rare to find in Thai restaurant. It’s one of the most common dish that Thai people make at home for their family. The first time I tried this son in law eggs dish is in Melbourne, Chin Chin restaurant. It’s a Thai Fusion restaurant, where they serve tapas. The place is quite unique and I love the environment. But, the wait to get the seat, it’s killing. We waited for almost 1 hour to get the place.
One of the dishes that we ordered is this son in law eggs. We were curious as the name is so unique. And, it came out, 2 deep fried eggs with sticky sauce for around $6 or $7. I was shocked and kept complaining to Dydy until we got to Hotel. Who sell normal deep fried eggs that expensive? Anyways, because it’s our holiday, we just let it go. Since that, I always want to make it at home, and keep postponing it, until today. My takeaway lesson: don’t fall for cute names for food in restaurant, you could just make this at home easily. With the same price, you could get 12 eggs in woolworth making 12 son in law eggs.
I’m not saying it’s not delicious though, I’m saying, it’s better to make it yourself at home, than having it in Thai restaurant. Like yesterday, our journey in testing new Chinese restaurant, went super disaster. Some stuffs are better homemade than dine out. Dydy felt like trying this small Chinese restaurant in Haymarket, where there are always people queueing whenever we passed it. I have kept rejecting for few times already as it doesn’t look delicious. Yesterday, I finally gave in, and we ended up trying it.
I just couldn’t stop laughing looking at how Dydy trying to force the food in his mouth. It’s such a terrible terrible noodle. We ordered beef noodle soup, dumpling and pancake. None of it is actually edible. Dydy finally realised how is the taste of original Chinese noodle soup, and starting to appreciate my effort in customising every chinese food I make, to suit his taste. The noodle is so thick and hard, the dumpling and pancake skin is super thick, that we ended up just eating the fillings and left the skin. I kept telling Dydy that he never ever could eat original Chinese noodle as it’s quite bland. He never believe me until yesterday.
Anyways, back to my son in law eggs, what you will need to make this dish is:
- 4 eggs, boiled
- 2 small red chilli, sliced thinly
- 1 tablespoon fish sauce
- 3 tablespoon palm sugar
- 1/2 tablespoon tamarind paste
- 2 tablespoon water
Firstly, boil the eggs. We want the consistency where the egg yolk is still half cook inside. To make that, boil water in a saucepan. Once water is boiled, gently add eggs into the saucepan using a spoon. Be careful not to drop the eggs to avoid cracking. Immediately reduce the heat to medium low, and cook for exactly 7 minutes. It’s important to time your eggs to have the runny egg yolk. After 7 minutes, immediately soak eggs in cold water to stop the cooking process. Let it cool for 5 minutes before peeling it. Meanwhile, heat oil in a pan. Pat dry the peeled eggs, and fry eggs until eggs are browned on all sides.
In a small bowl, combine red chilli, fish sauce, palm sugar, tamarind paste and water. Mix and stir together until all combined. Once eggs are browned, set eggs aside, and pour out all of the oil. In the same saucepan, add the sauce mixtures and close the heat once the sauce starts to boil. Toss the eggs in the sauce, and eggs are ready to be served.
To better enjoy the son in law eggs, eat the eggs at one go. You will surely taste the explosive of the egg yolk with the sweet, spicy and sour sticky sauce.
- 4 eggs, boiled
- 2 small red chilli, sliced thinly
- 1 tablespoon fish sauce
- 3 tablespoon palm sugar
- ½ tablespoon tamarind paste
- 2 tablespoon water
- Firstly, boil water in a saucepan.
- Once water is boiled, gently add eggs into the saucepan using a spoon.
- Immediately reduce the heat to medium low, and cook for exactly 7 minutes. It's important to time your eggs to have the runny egg yolk.
- After 7 minutes, immediately soak eggs in cold water to stop the cooking process. Let it cool for 5 minutes before peeling it.
- Meanwhile, heat oil in a pan.
- Pat dry the peeled eggs, and fry eggs until eggs are browned on all sides.
- In a small bowl, combine red chilli, fish sauce, palm sugar, tamarind paste and water. Mix and stir together until all combined.
- Once eggs are browned, set eggs aside, and pour out all of the oil.
- In the same saucepan, add the sauce mixtures and close the heat once the sauce starts to boil.
- Toss the eggs in the sauce, and eggs are ready to be served.
- To better enjoy the son in law eggs, eat the eggs at one go. You will surely taste the explosive of the egg yolk with the sweet, spicy and sour sticky sauce.