Son-in-law eggs are delicious – boiled eggs which are then fried and served in a sweet and sour sauce topped with fried crispy shallots and (optional) chillies.
This is is such a tangy tasty dish – and really colourful and pretty too. Sunday supper sorted!
It’s not a precise recipe – limes vary as to how much juice they contain, chillies vary in heat and fish sauce differs in saltiness between brands.
Do just taste and taste and taste to get the sauce a perfect balance of salty, sweet and sour for you.
The chillies are because I like to include some spiciness too, but are entirely optional.
To serve two, you’ll need:
cooked rice, ready to serve (if using)
cooking oil - use rapeseed or grapeseed or sunflower if not (something that will heat to a high temperature and not impart its own flavour)
2 soft boiled eggs (put the eggs into a pan of boiling water that’s also had a pinch of salt added and boil for six minutes, then remove from heat and run under cold water to stop them cooking further - and when cold, peel the eggs)
2 shallots or a quarter of an onion, very finely sliced
1 red chilli, sliced (optional)
1 clove garlic, chopped
the juice of one juicy lime
1 tbsp fish sauce
2 tbsp brown sugar
1 tbsp water
sliced spring onions and coriander leaves to garnish
Get everything prepared and ready to go - put the lime, fish sauce, sugar and water into a bowl and the chopped coriander leaves and spring onions into another.
Put a non-stick frying pan over a medium heat and when hot add the cooking oil.
The oil needs to be hot before you add the eggs or they could stick.
Add the eggs and the onions and fry for a few minutes until the onions are starting to brown at the edges and the eggs browned all over.
It’ll take maybe 3-5 minutes and you need to keep turning it all - the eggs do NOT like being fried and will spit hot oil so be careful.
Add the chilli (if using) to the onions for the last minute or so.
When browned, removed the onions/chilli mixture to one space and the egg or eggs to another, ready to add later.
Put the pan back over the heat and add a little more oil and/or a splash of water as the garlic goes in next and it likes a gentle entry. Don’t let the garlic stick - add a little more water if needed.
After 30 seconds or so when the garlic starts to release it’s gorgeous scent, add the sugar-fish sauce-lime-water bowl and bring slowly to the boil.
Reduce the heat and simmer for a minute or two - if you want a thinner sauce, add more water, if you want it to thicken more perhaps cook for longer or increase the heat.
When done, it’s just about assembling the dish.
Put the rice onto a plate, add the egg/s and slice them in half. pour over the sauce and top with the onions and chillies.
Garnish with sliced spring onion and chopped coriander leaves (if liked) and a few slices of red chilli (again, if liked!).