Best Son In Law Eggs Recipes

SON-IN LAW EGGS

Son-In Law Eggs image

Make and share this Son-In Law Eggs recipe from Food.com.

Provided by ImPat

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

4 eggs
vegetable oil (for deep frying)
50 g peanuts (roasted)
1 shallot (sliced and fried until crisp or buy already done from asian stores)
2 garlic cloves (sliced thinly and fried until crisp)
1 chili (red deseeded and sliced, use to taste)
1 spring onion (juliened, long thin slices)
1/4 cup mint leaf
1/4 cup coriander leaves (cilantro)
80 g palm sugar (Thai)
1 tablespoon ginger (shredded)
30 ml water
1 chili (red sliced)
50 ml fish sauce (this could vary depending on brand and strength)
1 lime (juice of)

Steps:

To make the sauce - caraelise the palm sugar, ginger and water in a pan and when it begins to carmelise add the chilli and when the sauce is a deep golden colour, add the fish sauce and remove from the heat - this will stop the caramelisation and then add the lime juice to provide the sour balance.
Crack the eggs into a bowl without breaking the yolks.
Deep ry in vegetable oil until the whites are crispy but the yolks are still soft.
Do not be put off by the look at this stage.
Drain the eggs on absorbent paper and then place on a serving plate and cover with sauce and sprinkle with peanuts, fried shallot, garlic and chilli and then finish with the spring onion and the herbs and serve at once.

Nutrition Facts : Calories 336.7, Fat 22.5, SaturatedFat 4.9, Cholesterol 423, Sodium 2513.4, Carbohydrate 15.7, Fiber 4, Sugar 4.3, Protein 21.8

SON-IN-LAW EGGS

Son-In-Law Eggs image

Make and share this Son-In-Law Eggs recipe from Food.com.

Provided by Chef Patience

Categories Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 shelled hardboiled egg
4 tablespoons sunflower oil
1 thinly sliced onion
2 fresh red chilies, sliced and deseeded
2 tablespoons water
2 teaspoons tamarind pulp
1 tablespoon liquid maggi seasoning
rice, to serve

Steps:

Pierce hard boiled eggs 2 or 3 times with a toothpick.
Heat oil in a wok, and fry eggs until golden.
Drain.
Cut eggs in half and place on a serving dish.
Pour off all of the oil except 1 tablespoons Fry the onion and chilies until golden.
Drain.
Combine sugar, water, tamarind pulp and liquid seasoning in wok and simmer for 5 min till thickened.
Spoon onion and chilies over eggs.
Pour sauce over all.
Serve with rice.

Nutrition Facts : Calories 245.4, Fat 20.7, SaturatedFat 4, Cholesterol 246.2, Sodium 85.5, Carbohydrate 6, Fiber 0.9, Sugar 3.8, Protein 9.1

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