Son in law eggs

These yummy soft boiled eggs are a mixture of sweet and salty , but  toss in some fresh herbs and they become a complete meal  The roasted peanuts give a huge crunch and top off the flavours. This dish takes a little
time to perfect, but once you have the hang of it, it will become something
that you cook all the time.The best eggs to use are fresh ones, I luckily have access to  farm fresh eggs, and these are perfect for this cooking process. They peel easy when there are fresh. The  amazing palm sugar sauce can be used on chicken, pork and even as a condiment to steamed fish, make a batch and it will keep for  a week or so in the fridge. 

Son in law eggs

Serves 4-6

Prep time 15 mins

Cooking time 10 minutes

6 eggs

200g palm sugar

1 long red chilli,
deserved and thinly sliced, plus extra rounds to serve

1 x 5 cm piece of ginger, julienned

1 Tbsp fish sauce

2 limes, juiced, plus extra cheeks to serve 

2 cups Vegetable oil for

4 garlic cloves, peeled,
and sliced very thin

4 eshallots, peeled and
sliced very thin

2 green shallots, sliced
very thin

Coriander and mint sprigs
to serve

½ cup roasted peanuts,
chopped to serve  


1 Place eggs into a medium
saucepan and cover with cold water . Bring to the boil, reduce heat and simmer
for 3 minutes and immediately drain and plunge eggs into icy cold water.Allow to cool, peel. Eggs
will be very soft so take care or they will break. Lay on a piece of paper
towel, so they dry.

2 Meanwhile heat palm
sugar in a small saucepan with chilli and ginger. Remove from heat and add fish
sauce and lime juice. This sauce should taste sweet but have a salty undertone, add more fish sauce if necessary. Set aside.

3 Heat oil in a deep
saucepan over medium high heat till a piece of bread turns golden in the first 20 seconds. Fry garlic slices for a minute or so and scoop
out of the oil when golden. Fry eshallot for a minute or so and scoop out of
the oil. Drain both on paper towel.

4 Fry eggs for 30 seconds
-1 minute a couple at a time till golden brown. Cut open and place on plates.  Drizzle with sauce, shallots, fresh
chilli, crispy eshallot and garlic slices, coriander, and mint. Drizzle with
extra lime juice and top with roasted peanuts.  

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