Son in Law Eggs
Son in law eggs, way nicer than daughter in law eggs it seems. These are delicious and could be my favourite way to eat egggs.
This is legend and could be disputed I am sure, but In Thai legend, a protective mother’s subtle devices led to the creation of son-in-law eggs, or kai look keuy. Upon learning that her daughter wasn’t being treated well by her son-in-law, she fried up two hard-boiled eggs as a warning. The deep-fried pair sent a message: Get it together, or your “pair” will be next in line for the deep fryer. So maybe serve these in twos if you feel a message is needed in your family!
Whatever the origin, I love these. They are everything an egg should be. Crispy on the outside, jammy in the middle, spicy, sweet, savoury and so easy to eat you could do a whole plate of them without blinking. YUM.
Need
-
The Eggs
- 2 Air Fryer Boiled Eggs per serving or any other method you prefer for boiled eggs. Recipe
- 2 shallots, sliced thinly
- 2-3 cloves garlic sliced thinly
- a few whole dried chillies
- Extra Virgin Olive Oil (EVOO) enough to shallow fry BUY
-
The Sauce
- 50 Grams water
- 50 Grams coconut sugar
- 30 Grams fish sauce
- 30 Grams tamarind pulp
- 30 Grams Chilli Jam Recipe
-
The Rest
- fresh coriander or cilantro leaves, picked
- 1 red chilli sliced thinly on the angle
- a few white sesame seeds to garnish
Do
- 1
Cook the 'boiled eggs' as recipe directs on the 14 minute option or choose the method you prefer from the video.
- 2
Meanwhile heat the EVOO to a medium heat in a small circumference saucepan and deep fry the shallots, garlic and whole chillies. Remove and drain on a paper towel.
- 3
Carefully peel the eggs once they have cooled in the ice bath and shallow fry in the still hot oil. Turn them frequently until they get nice and crispy and form a golden crust.
- 4
Place all sauce ingredients into the Thermomix bowl and heat 4 min/100°C/speed 1 to form a syrupy sauce.
- 5
Serve the eggs sliced in half, drizzled with plenty of sauce, topping off with the fried shallots, garlic and chillies and then garnish with fresh chilli, coriander leaves and sesame seeds.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
