Son In Law Eggs Food

SON-IN-LAW EGGS

Steps:

• 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.
• 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.
• 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.

SON IN LAW EGGS

Steps:

• Soft boil egss, cut in half and place on serving plate. Sprinkle lime leaves over eggs and scatter with watercress and mint. Spoon Nam Jim sauce and lime juice over eggs, sprinkle with shallots and serve with beer
• Nam Jim Sauce
• With mortar and pestle, pound garlic and salt to paste, add chilli and pound to a rough paste. Place paste in a small saucepan with sugar, vinegar and celery seeds
• Pound dried shrimp and mortar and pestle until they break down and go fluffy, add shrimp to saucepan
• Place sauce pan over medium heat and bring mixture to the boil. Reduce heat and simmer for 5-8 minutes or until slightly syrupy.
• Add fish sauce and simmer for 1 minute, then transfer to sterilised jar and allow to cool.

KHAI LUK KOEI (SON-IN-LAW EGGS)

Steps:

• Soak dried chilis in warm water to cover until just softened.
• Drain and discard water.
• Finely shred chilis and set aside.
• strain tamarind pulp save juice.
• In a small sauce pan large enough to fit the eggs, heat oil over medium-high heat.carefully add eggs and fry 1-2 minutes turning carefully, until golden brown.
• Remove with slotted spoon to paper towels to drain.
• Remove all but 2 tablespoons of oil from pan.
• Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
• Remove with slotted spoon to paper towel to drain.
• Add chilis and stir-fry 30 seconds or until crispy.
• Remove with slotted spoon to paper towel to drain.
• Remove all but 1 tablespoon from pan.
• Add remaining shallot and stir-fry 1 minute.
• Add tamarind juice and salt, bring to a boil.
• Add sugar and cook stirring constantly until just combined.
• Add corn starch mixture and cook 1 minute or until slightly thickened.
• Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
• Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.