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If you thought fried eggs were good, try hard-boiled fried eggs with a tangy, tamarind, sweet Thai sauce? Eggs don't get much better than this! | thai-foodie.com

Son-in-Law Eggs | Thai Fried Hard Boiled Eggs


  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Diet: Gluten Free

Description

If you thought fried eggs were good, try hard-boiled fried eggs with a tangy, tamarind sweet Thai sauce? Eggs don’t get much better than this!


Ingredients

Scale

Tamarind Sauce

Frying the Shallots

Frying the Boiled Eggs

  • 1 quart vegetable oil
  • 8 hard-boiled eggs
  • Handful roughly chopped cilantro

Instructions

  1. Add the sugar, fish sauce, tamarind paste and water to a small pot over medium heat. Bring to a low boil, and let it simmer a few minutes until sugar has dissolved, and it’s thick enough to cling to the back of the spoon.
  2. Feel free to add more fish sauce, sugar or tamarind to taste, or more water if you want the sauce a thinner consistency, and then remove from heat.
  3. Prepare a baking sheet with paper towels on top to place the fried shallots, chilies and eggs on.
  4. Add the oil for the shallots and chilies to a wok or saucepan over low heat. Add the shallots, and stir constantly until golden brown. Be careful to keep your eye on them since they can burn quickly. Remove the shallots from the oil with a wire mesh strainer or slotted spoon and place on the paper-towel lined sheet.
  5. Then add the red dried Thai chiles to the same oil, and fry until crisp and have changed to a darker color and remove with a wire mesh strainer or slotted spoon onto the same sheet with the shallots. Discard the oil.
  6. Add the oil to fry the eggs to a wok or a deep fryer over medium heat. Warm to 375 degrees, or until the oil bubbles up once you put an unvarnished chopstick in it.
  7. Add the eggs 4 at a time (if you try to do them all at once, they take forever to fry, trust me!), and fry, stirring at times, until the whole egg is a beautiful golden brown, just takes a few minutes.
  8. Place eggs onto the paper-towel lined sheet to drain.
  9. Cut eggs in half and drizzle sauce, fried shallots, fried chilies and cilantro on top. Serve with jasmine rice and other Thai dishes.
  10. Enjoy!!
  • Cuisine: Thai

Nutrition

  • Serving Size: 3-4