One of favourite spots for Thai food in Melbourne is Son In Law, and one of the things that we always order when there are the Son In Law Eggs. Owner and head chef Tony Rungpradit was kind enough to oblige when we asked if he’d be willing to share his recipe with us so now you can make Son In Law eggs at home whenever you want. And if you haven’t been to the restaurant already (or even if you have) we highly recommend a return visit. Tony’s food is always on point.
Preparation Time: 10 minutes / Cooking Time: 15 minutes / Serves 2
- 2-3 dried whole chillies
- 4 eggs
- 1 tbsp (20ml) fish sauce
- 3 tbsp (60g) palm sugar
- 2 large or 3 small shallots
- 4 thin slices of red onion
- 1/3 cup (80ml) cooking oil
- 2 tbsp (40ml) water
- 2 tsp (10ml) tamarind extract/paste.
- Boil the eggs for 5 minutes from when the water starts boiling.
- Once boiled, pour out the hot water and run the eggs under cold water for a few seconds. Let them sit in a pot of cold water for a few minutes until cooled.
- Put the eggs into a deep fryer at 190ºC until they turn brown (about 5 minutes). When done, drain the eggs and set them aside. Let the oil cool slightly.
- Transfer half of the oil from the deep fryer to a wok. Add the dried chilli and red onion and stir until the onion browns. Over a low heat, add the palm sugar, fish sauce, water and tamarind extract. Mix everything together until the sugar and tamarind extract have dissolved. This will balance the sweet, salty and sour elements of the sauce. Turn off the heat and leave the sauce for a few minutes until it has thickened. While waiting for the sauce to thicken, finely dice the shallots and fry them until crispy.
- Halve the eggs and place them on a serving plate. Pour the sauce over the eggs and top with a sprinkle of fried shallots.
If you don’t have a deep fryer fill a saucepan with enough oil so that the eggs will be covered and raise the temperature to 190ºC. If you don’t have a wok, use a frying pan on high heat.