January 20, 2012
Son In Law Eggs
I've been meaning to make these for a while now.
The idea of crisp, crunchy eggs paired with a sticky caramel sauce called to me and excited my imagination. I get like that sometimes, and when it happens it is very hard to resist the urge to create it straight away, regardless of ingredients or ability.
Lucky for me these ingredients are pantry staples in our home, and its a very easy recipe to make-despite the fact peeling eggs with one hand is nigh impossible and took a couple of hours!
There's a bit of a mystery surrounding the origin of this recipe. I certainly don't know which, if any, is correct. I'll leave it up to you to decide Dear Reader.
One version claims that Mother-In-Law came to visit unexpectedly, and wife being out, the burden of cooking dinner fell upon unhappy Son-In-Law. Panicing and throwing whatever was available into a pot, he busied himself with the rice, catching the sauce ingredients just on the verge of ruin. With courage born of despair, he served the rice and burnt sauce over the eggs, and thus a legend was created.
The other version paints a very different picture.
Hearing rumours of unpleasant and unacceptable behaviour in her Son-In-Law, Mother-In-Law came to visit. Offering to make dinner and give her long suffering daughter a break, she created a dish with hidden meaning. Excited by the smells of a delicious dinner, cranky Son-In-Law sat down for once in a good mood, only to be confronted by what looked like a very personal part of the male anatomy staring up at him from his plate.
With a wicked grin, she suggested that he treat his wife- her daughter, with a bit more consideration, or next time she visited, she would be frying and slicing very different ingredients...
Son In Law Eggs
2 Eggs Each
Deep Fried Shallots
Chopped Fresh Coriander and Mint
Wedge of Lime
Chili Caramel Sauce
1/2 cup Water
1/4 cup Palm Sugar
1 tablespoon Tamarind Paste
1 Long Red Chili
Boil eggs to medium. I tried to have soft boiled, but they were just impossible to peel. Ultimitely you want lovely molten centres, but do what you have to do. By the way, older eggs are much easier to peel than fresh.
For the Chilli Caramel Sauce, place the water and sugar in a small saucepan, along with the finely sliced chilli and tamarind.
Boil until the sugar is dissolved and the sauce has thickened and caramelised gently.
Pull off the heat and stir in the lime juice and fish sauce.
While the sauce is cooking, get started on the eggs.
Once they are peeled, make sure they are quite dry then roll them carefully into an inch or so of hot vegetable oil and fry until golden brown and with a crispy skin.
I have seen these made by sliding a raw egg directly into a wok of hot oil, allowing the whites to instantly bubble and crisp, but leaving the yolk lovely and runny. I look forward to trying them this way when I've recovered a bit more dexterity and mobility, but considered in the case of hot oil that discretion is the better part of valour :)
Cut the now crispy eggs into halves so as to to alarm your diners, or Son-In-Law, and arrange on a bed of steamed rice then drizzle heavily with delicious sauce and pile on fried shallots.
Served with a wedge of lime and a generous side of mixed corriander and mint to tone down the buzz of the chilli, this is an amazing dish with all the crunch, heat, sweet, sour, salty, fresh zing you should expect from Thai cuisine.
I loved every bite.
It's one of my new favourites and would be perfect for lunch, brunch, dinner, supper, or just a snack. I hope you give it a try and love it as much as I do.
So Dear Readers, which version of the story do you think is the true one, and who is the Real Hero?