May 7, 2012

Son-in-Law Eggs: A Nasty Way to Threaten Your Future Son using Food

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.)

Son-in-Law Eggs

makes 3-4 servings

Ingredients

Son-in-Law 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

Sauce:

2 tbsp patis
3 tbsp sugar
2-3 tbsp water

Procedure

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.

Post Contributors

Dwight Co

Design & Technology / Founder

Katherine Jao

Chef & Food Stylist / Founder

Mylene Chung

Director of Photography / Founder

Comments

http://janislrobles.wordpress.com/ Janis

Never heard of this until now. The short ingredient list is highly appealing, though. The deep frying of the oiled egs reminds me of kwek-kwek, minus the batter? I shall try this one of these days. And i love how the ingredients are main stays in the pantry and fridge. Except the patis. Can I substitute with toyo?
- http://twitter.com/mylenechung Mylene Chung
  
  Actually the highlight of the sauce is really the patis taste mixed with sweetness from sugar. You can try it with toyo but it might taste a lot different from the original recipe! Who knows it might be a totally different taste but good all the same! Tell us what you think when you’ve tried the recipe!:D
Katrina Teh

Bookmarking for future cooking endeavors! I showed this recipe to a friend of mine and we seem to be a bit baffled about where the shallots come in. Are they fried along with the eggs and used as toppings later?
- http://twitter.com/mylenechung Mylene Chung
  
  Actually the shallots are optional since it’s just a topping once you drizzle the sauce over the eggs. You just have to saute them until golden brown and bit crispy then top them over the dish together with the sliced chili and cilantro. Revised the recipe for you, we forgot to add that shallots tidbit! hehe!:) Tell us what you think when you’ve tried the recipe out!:D
http://www.foodreviewsmanila.com/ Guia Obsum

Haha! Definitely looks good with the bright yellow yolks and all, and I’m imagining it tastes quite fantastic drenched with that sweet sauce and tinctured with the chili peppers’ heat. Nice new way to have your eggs.
- http://twitter.com/mylenechung Mylene Chung
  
  The sauce is really good with the eggs, and the hint of chili compliments so well with the sweet and salty taste of the sauce! Try it out sometime Guia!:D
http://www.facebook.com/rraaee Roanne Rae Cabradilla

I don’t know where you get all your ideas, but you guys rock! Haha. This story is funny and this dish looks interesting >:) hehe.
- http://twitter.com/mylenechung Mylene Chung
  
  hahaha! Thanks Rae! The background of this dish is actually quite true since we read it’s interesting history from a lot of thai websites. Try this, it’s very easy to make!:D
http://enjoywithjoy.wordpress.com/ Joy Dinovski

Hilarious…you have given out the secret. All the son-in-laws beware when your mother-in-law makes this for you, you are warned…lol! Kidding aside, this recipe is also for good leftover Easter eggs. I usually make egg salad or deviled eggs, I’m adding this one to my list. This will be a keeper
- http://twitter.com/mylenechung Mylene Chung
  
  hahaha This might be a new wedding engagement ritual! Glad you liked the recipe Joy!!
http://www.ferdinandcc.org/ Lester Nelson

These look awesome!
http://www.facebook.com/paolo.j.arevalo Paolo Joaquin Arevalo

I always order this at People’s Palace. Langya, simple lang pala. But it’s soooo good.