There are a few theories as to why these delectable deep fried eggs drizzled with a sticky Thai sauce are indeed called ‘Son in Law Eggs.’ Some suggest a son in law once cooked them to impress his mother in law, a more scandalous speculation (and the one I like more) is that if a mother in law cooks this dish for her son in law it signifies his dubious behaviour is being watched carefully and if he doesn’t smarten up, his “egg shaped bits” might end up on the plate next!
I made this dish in an elimination challenge where I was only able to use 6 ingredients and had 15 minutes to cook, I was pushed to the limit but thankfully made it through. This dish is perfect as a starter to a Thai banquet or as an indulgent snack. In this version of my recipe I have added a few more ingredients and I would would allow a few extra minutes to cook this dish too!
Ingredients:
6 large free range eggs
2 tsp tamarind puree
¼ cup water
1 tbs fish sauce
1 tbs palm sugar
1 tbs lime juice
½ tsp minced garlic
2 birds eye chillis, sliced
salt
2 golden shallots, sliced thinly and deep fried
Corriander, to serve
Vegetable or peanut oil, for frying
Method:
- Fill a medium sized pot with water and bring to the boil
- Using the sharp tip of a knife, poke a tiny hole in the bottom of each egg (this allows the air to escape from the egg to create a perfect egg shape)
- Boil eggs in water for about 4 – 5 minutes for soft boiled eggs, longer if you prefer harder yolks
- Meanwhile to make the dressing, combine tamarind puree, water, fish sauce, palm sugar, lime juice, garlic, chilli and sliced in a wok or small pot and cook over medium heat until syrupy, add more water or any of the other ingredients until a nice balance between sweet, sour and salty is achieved. Remove from heat.
- Remove eggs from boiling water and plunge into iced water (this stops the cooking process and allows you to peel the eggs without burning your fingers!) then carefully peel the eggs
- Heat vegetable oil to about 170 degrees in a medium sized frying pan so that you are able to shallow fry the eggs
- Add eggs, a few at a time, and fry until golden and blistered all over. Remove with a slotted spoon and place on paper towel
- Using the same vegetable oil, add sliced golden shallots and deep fry until crispy. Remove with a slotted spoon and place on paper towel
- Pour dressing over eggs, garnish with extra chilli, coriander and fried shallots. Serve immediately
I always wanted a recipe of this when you made it in masterchef, excellent job Daniel! Are you planning on opening a restaurant soon?
Much more succinct than the roast pork belly recipe from Sunday
Great website Dani.
Look forward to more of your Melbourne restaurant write-ups.
Omg dani!!!! I cried when you left masterchef!!! You were my favorite!!!!!!!! U ROCK
These look SO good — I mean, they involve eggs and deep frying, two of the best ideas ever. I’ma give them a try.
Also, if you happen to read this Dani, congratulations on your excellent work on Masterchef. Your energy, enthusiasm and positive attitude were a pleasure to watch. Best of luck in all your endeavors, and if I ever make it to Oz (I live in the US), I hope to be able to visit your future Asian market and deli.
Cheers!
saw you cook this and was intrigued…they look gorgeous!
Thanks for posting the recipe.
And all the best in your future ventures!
I love this dish, one of my true Thai Favs.
Well done on your Masterchef efforts, you may not have made the top 3, but you are a top chef and deserve a lot of respect.
Love your version of son in law eggs Dani can’t stop cooking them.
I was wondering how hot are the Birds Eye chillis are? I am not a big fan of hot and was wondering if I could use something else.
Thanks.
They are quite hot! In general the smaller the chilli the hotter they are. I would use a long red chilli, or just leave it out completely if you don’t like chilli.
Dani you RULE keep going on with your dreams and LOVE your son and law eggs
i love you dani!!!
Hello! Congratulations on top 4!! ur awesome. Please suggest a vegetarian alternative to Fish sauce. Can i use soy? Thanks!!!!
Thanks Ruhi. You can use soy as it’s salty like fish sauce but you will achieve a different flavour. Perhaps just leave out fish sauce and use salt.
glad you didnt make the final three. sucked in!!!!
dany ur so awsome i go so sd when i saw u leave
Dani should i use sugar or salt in my cordial?
This recipe looked really good when you made it, Dani.
well done to you.
Hi dani, I’m nydia from indonesia. I loved watching you in masterchef.. Since, television here did not show masterchef australia season 3, so I watched it in youtube and you know what? I watched a whole season in a week!
You are my favorite contestant along with hayden.. I love your positivity and cheerfulness. So dissapointed when you’re eliminated. But i know you’ll have great future in culinary world!
Please let me know when you’re finally open your restaurant! Keep in touch with your fans, dani!
Hey Dani…
I just finished watching the show online, all the way from Brazil. And I was so sad when you were eliminated. You were my favorite! Also, I love eggs and I just loved this recipe of yours and am so glad that you posted the recipe… I’ll be making them as soon as I get a chance! I’ve already bookmarked you blog and can’t wait to see more of your recipes!
u r a true person. ur smile tells ur story. be happy with what u do.loved the way u cook.
Hi Dani I love this recipe I’m a chef of 16 years here in the UK and iv only just started watching MCA I finally have time to watch stuff like this after having an accident that’s put me out of work for over a year can’t wait to get back into the kitchen . Anyway I just wanted to say that this cooked by you actually had me salivating and I could only see on tv so I watched it again made note of the ingredients and guessed Ur measurements ( got them nearly spot on) and I must say they taste as good as they look so big thanks and good luck with everything u do Hun if u put that personality and passion of urs into Ur food then nothing will stop u going as far as u want too in this industry
This recipe is easy to follow and the eggs taste delicious then Dani.
Wow, incredible blog layout! How long have you been blogging for? you made blogging glance easy. The whole glance of your website is fantastic, let alone the content material!
Thanks very much John, glad you like the site. I started this blog in August of this year, I’m still getting the hang of it but I’m enjoying it.
Cheers, Dani
Dani, I am from Mizoram, India. I hope you reach the top. I like you. How is your incredible rice burger doing …. I would love to eat them. I’ll be watching you, goodluck
Hi Dani.
Am from India and the channels telecasted ‘all 4 in elimination’ episode last week only. Sad to see you out of the competition but as you rightly said, you reached last 4 and that’s a bigggggg deal.
Hoping to hear the news of you opening your eating joint soon. All the very best for the same.
Keep smiling. Its additive
Waiting for the Frozen Baklava recipe (link on other page doesn’t work)…
Making it 2day hope its successful
Hi Dani! Im from Holland, I looove your cooking! you were my favourite! I’ve tried some of your dishes already and they taste like heaven! I had a problem with this one though: the egg got stuck to the pan when I was frying it, so it broke a little when I was turning it. It was still soft inside and the taste was… wow! but presentation?…. not very pretty. Is there a way to prevent this? Thank you so much and lots of success in all your projects!
Hey Romy. I’m glad you’ve enjoyed my recipes, that’s great to hear. Hmmm. I’m not too sure but perhaps try using a non-stick pan or using a little bit more oil next time and perhaps cook the egg a little but longer before flipping it. Cheers, Dani
It worked!!
I just had to wait a little bit longer before flipping it! you are the best! thank you Dani!!!
Ooh thanks dani for the recipe. Love your cooking!!..loVE YOUU!! you were my fav on MASTERCHEF