Name: Son in law eggs recipe Soft boiled eggs topped with a tangy tamarind sauce a perfect balance of sweet sour and spicy Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 8 eggs; 1/4 cup vegetable oil; 3 shallots, thinly sliced; 3 cloves of garlic, minced; 2 Thai bird's eye chilies, thinly sliced; 3 tablespoons tamarind paste; 2 tablespoons fish sauce; 2 tablespoons palm sugar; 1/4 cup crispy fried shallots, for garnish; Fresh cilantro leaves, for garnish

Son in law eggs recipe Soft boiled eggs topped with a tangy tamarind sauce a perfect balance of sweet sour and spicy Recipe

Katheryn Metcalfe Modified: March 5, 2024

How To Make Son in law eggs recipe Soft boiled eggs topped with a tangy tamarind sauce a perfect balance of sweet sour and spicy

Soft-boiled eggs topped with a tangy tamarind sauce, a perfect balance of sweet, sour, and spicy.

Preparation: 15 minutes

Cooking: 10 minutes

Total: 25 minutes

Serves:

Ingredients

8 eggs
1/4 cup vegetable oil
3 shallots, thinly sliced
3 cloves of garlic, minced
2 Thai bird’s eye chilies, thinly sliced
3 tablespoons tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar
1/4 cup crispy fried shallots, for garnish
Fresh cilantro leaves, for garnish

Instructions

Boil the eggs in a pot of water for 6-7 minutes.
Immediately transfer the eggs to an ice bath to stop the cooking process.
Peel the eggs and set aside.
Heat the vegetable oil in a pan over medium heat.
Add the shallots, garlic, and chilies. Cook until golden brown and crispy.
In a separate bowl, whisk together tamarind paste, fish sauce, and palm sugar until well combined.
Add the tamarind mixture to the pan with the crispy shallots. Cook for 2-3 minutes, until the sauce has thickened.
Place the peeled eggs on a serving plate and spoon the tamarind sauce over them.
Garnish with crispy fried shallots and fresh cilantro leaves.
Serve immediately and enjoy!