Sunday, June 08, 2008


SON-IN-LAW EGGs is a favourite among thai and farang as part of the traditional dish served with other thai dishes. The sweet eggs and sour from tamarind puree work well in this dish to give it a well rounded favour. It is a good companion with other spicy dished served.

Ingredients for Spice Mixture :
8 eggs
2 tablespoon oil
2 tablespoons soft brown sugar or palm sugaror
1 tablespooon fish sauce
2 tablespoons tamarind puree
1 teaspoon chopped red chillies optional
1/2 cup fresh coriander leaves chopped
Place the eggs in a pan of cold water.Bring the water boil and cook the eggs for 7 minutes.Drain and run under cold water until cool Remove the shell
Heat the oil in a work or frying pan Add the eggs to the work in batches and turn frequently over medium heat. When they are golden brown and blistered,remove the eggs from the work and keep warm.
Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.Bring to boil;boil rapidly for 2 minutes or until mixture resembles a syrup.Serve eggs with syrup poured over,sprinkled with coriander leaves

With permission from : Ting, E.Thai Cooking Step by Step.Bangkok : Asia Book.