Son In Laws Eggs Food

SON-IN-LAW EGGS

Son-in-law eggs image

These sweet yet tangy eggs make a wonderful buffet party dish

Provided by John Torode

Categories Buffet, Canapes

Time 40m

Yield Serves 6 with other dishes

Number Of Ingredients 9

Ingredients

10 eggs
140g palm sugar or light muscovado sugar
100ml fish sauce
1 tbsp tamarind paste
groundnut or vegetable oil , for frying
4 shallots , thinly sliced
4 garlic cloves , thinly sliced
6 red chillies , thinly sliced
large bunch coriander , chopped

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.

Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 27 grams sugar, Protein 15 grams protein, Sodium 3.63 milligram of sodium

SON-IN -LAWS EGGS

Son-In -Laws Eggs image

Deep fried hard-boiled eggs topped with crispy shallots and chillies. There is also an Indian version of this dish, called Egg and Potato Dum. Easy, extra dish to cook if you are having an Indonesian dinner. N/b use long chillies not the short ones.

Provided by Brian Holley

Categories Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs
2 dried chilies, cut into 1/4-inch pieces seeded
1/2 pint cooking oil
4 ounces shallots, finely sliced
2 tablespoons fish sauce
3 tablespoons tamarind paste
5 tablespoons brown sugar

Steps:

In a wok heat the oil and fry the chillies for a few seconds, do not burn them or they will taste bitter. Drain them on kitchen paper.
Deep fry the shallots until golden, drain on kitchen paper.
Now deep fry the eggs till golden brown all over. Drain them and keep them warm.
In a small pan mix together the fish sauce, tamarind and sugar and cook for 5 mins till the sugar has dissolved.
Slice the eggs in two lenghtways, arrange on a dish with the yolks upper most. Drizzle the sauce over them and top with the chillies and shallots.

Nutrition Facts : Calories 709.1, Fat 62.6, SaturatedFat 9.5, Cholesterol 318, Sodium 801.1, Carbohydrate 28.4, Fiber 0.6, Sugar 22.1, Protein 11.2

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