Thai-Style 'Son-in-Law' Eggs with Crispy Shallots and Chili Jam
Deep-fried hard-boiled eggs with a sweet and sour tamarind glaze. Achieving the perfect crispy exterior while keeping the yolk jammy is a technical challenge.
Total
40 min
Prep
20 min
Cook
20 min
Serves
4
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Recipe serves 4
Ingredients
- 8 Large Eggs
- 3 tbsp Tamarind Paste
- 2 tbsp Fish Sauce
- 2 tbsp Stevia or Monkfruit
- 4 Dried Thai Chilies
- 4 Shallots
Instructions
- 1
Boil eggs for exactly 6 minutes, then shock in ice water and peel.
- 2
Deep fry the whole eggs in 375°F oil until the outer skin is golden brown and bubbly. Drain on paper towels.
- 3
In a small saucepan, simmer tamarind, fish sauce, and sweetener until reduced to a thick syrup.
- 4
Fry thinly sliced shallots until crispy. Slice eggs in half.
- 5
Drizzle the tamarind glaze over the eggs and garnish with crispy shallots and fried chilies.
Nutrition per serving
Calories
290
14% of a 2,000 kcal day
| Protein | 14 g |
| Carbohydrate | 8 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 720 mg |
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