Thai-Style Crispy 'Son-in-Law' Eggs with Chili Jam
Hard-boiled eggs that are deep-fried for a blistered exterior, served with a complex low-carb tamarind reduction.
Total
40 min
Prep
15 min
Cook
25 min
Serves
4
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Recipe serves 4
Ingredients
- 8 Eggs
- 2 tbsp Tamarind Paste
- 2 tbsp Fish Sauce
- 5 Dried Red Chilies
- 4 Shallots
- 1 tbsp Stevia or Monkfruit
- 1 cup Oil for frying
Instructions
- 1
Boil eggs for 8 minutes, peel, and dry thoroughly.
- 2
Fry whole shallots and dried chilies in oil until crisp; remove and drain.
- 3
In the same oil, fry the whole boiled eggs until the outer skin is golden brown and blistered.
- 4
In a small saucepan, simmer tamarind, fish sauce, and sweetener until thickened into a syrup.
- 5
Halve the fried eggs and arrange on a plate.
- 6
Drizzle with the tamarind sauce and top with the fried shallots and chilies.
Nutrition per serving
Calories
310
16% of a 2,000 kcal day
| Protein | 14 g |
| Carbohydrate | 9 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 610 mg |
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