To those of you who aren’t familiar with this dish, the story behind it will seem like a sad, cruel joke.
Popularly called “Son in Law Eggs,” this little deep-fried, savoury egg dish is traditionally cooked by Thai mothers for their soon-to-be son-in-laws as a grave warning that if they decide to get a little promiscuous with their beloved daughters, their precious gems will end up boiled, deep-fried and served with sweet sauce.
Of course, we just read this story over the internet so it might be wrong. (Any Thai people out there?) But the story actually makes the dish more memorable so we figured we’d share it with you anyway.
Before we end the article though, we’d like to give the genitalia joke another go; but we figured it might ruin your meal so we won’t.
Enjoy your son-in-law’s eggs. (Sorry, that was hard to resist.)
Yield: 2-3 servings
Ingredients for the Eggs
- 6 whole eggs
- 1/4 cup thinly sliced shallots
- 1 pc red finger chili, sliced diagonally
- 1 bunch cilantro/wansuy
- vegetable oil for frying
Ingredients for the Sauce
- 2 tbsp patis
- 3 tbsp sugar
- 2-3 tbsp water
- Put eggs in a pot submerged in water. Boil for 10-12 minutes (hard boiled).
- Rinse in running water to cool.
- Peel shell and set aside.
- Make sauce by boiling together all the ingredients until syrupy. Set aside.
- Heat oil and deep fry hard boiled eggs for 2-3 minutes or until a brown crust forms.
- Drain on paper towels.
- Slice the eggs in half and put them on a plate.
- Saute shallots until crispy and golden brown.
- Top with sliced chili and shallots.
- Drizzle with the sauce and top with fresh cilantro.