3 Votes
A funny name for a dish but this is the favorite among kids. Just about every Thai mother has made son-in-law eggs for her kids.
Boiled eggs are fried until golden brown and served with sweet and sour sauce. Son-in-law Eggs have all the Thai flavors: sweet and sour, with or without heat. For the adult version, fried chili peppers are served on the side.
Boil the eggs by adding cold water to cover the eggs (picture 2). Once when the water starts to boil turn the heat down a bit. In Thailand, runny yolk is the ultimate achievement for boiled eggs. For runny yolk, with AA eggs, once when water starts to boil, let it boil for 3 minutes. If you're looking for hard boiled eggs, let the eggs boil for 5, from the time the water starts to boil, not when you turn on the heat.
After the eggs are boiled, pour the hot water out. Run the eggs under cold water for a few seconds and let them sit in a pot of cold water. When the eggs are cooled, peel them (picture 4).
Peel and thinly slice shallots(picture 3). Slicing 2-3 shallots should fill up about 1/3 cup to ½ cup.
I recommend using a wok to minimize oil use because the oil pools in a wok. Heat up the wok and add 1/3 cup of oil. Make sure your wok is hot before adding the boiled eggs in otherwise, they may stick to your wok. If you rinse the eggs to get the shell out, make sure they are dry before adding them to hot oil. Add the eggs in and turn them to brown the white. It should takes about 5 minutes to brown all the eggs(picture 5). When done, drain the eggs out from oil and set aside. Turn down the heat.
Add dried chili peppers if you choose to have them. Quickly fry the chilies(picture 6). It should take seconds to turn darker. Scoop out the fried chilies and set aside.
Over the medium to medium low heat, add the sliced shallots to the wok(picture 7). If you need more oil to fry the shallots, you should add more now. Stir to brown the shallots evenly. It should take about 5-7 minutes to brown all the pieces. Drain the fried shallot from oil and set aside.
Drain all the oil out from the wok. Over low heat, add palm sugar, fish sauce, water and tamarind (picture 8). Mix them together to dissolve sugar and tamarind. You might want to add a few more tablespoons of water thin the sauce. Taste to see if you need to adjust the sauce. The 3 flavors, sweet, salty and sour should be in balance. When the sauce is cooled, the taste will be more pronounced. The sauce will get thicker as it cools down as well.
Halve the eggs and place them on a serving plate. Pour the sauce over the eggs. Sprinkle fried shallots and fried peppers. Place a few sprigs of cilantro on top.
Serve warm or room temperature with rice.
1
1
2
2
3
3
4
4
5
5
6
6
7
7
8
8
9
9
1
2
3
4
5
6
7
8
9
Author: Natty Netsuwan
Comment through Facebook