RSS
Email
Twitter
Facebook
Spotlight
This past weekend, our neighborhood Ralph was giving away free eggs–a carton of 18 large eggs. Being the cheapo shopper that I am, I didn’t pass up the opportunity, of course. I have always loved eggs and I do shop at Ralph, plus more eggs mean I can experiment with some baking and make my favorite egg dishes such as this and this.
I did bake, but failed two times and wasted 8 eggs! I am not going to get into the excruciatingly painful and embarrassing details about my baking debacle (I am still in agony), but there was one thing that I did successfully with my eggs–this Thai recipe of son-in-law eggs…
(Don’t ask me about the name. I am puzzled. Why aren’t they daughter-in-law eggs? Hmmm, I smell gender discrimination.)
Anyway, these son-in-laws eggs are very good eggs. It’s a simple dish with lots of flavor–tangy, savory, syrupy, and a little spicy. The taste is similar to my Malaysian sweet and sour eggs, but the eggs are first hard-boiled, deep-fried, and then topped with tamarind sauce. The sauce was so good that I practically had to dabble the very last bit of it–leaving not a single drop–with my fingers! Yeah, I kid you not. I suspect the same tamarind sauce would go every well with deep-fried fresh water prawns, but that is another post. ;)
If you like what you see, please also checkout my related egg recipes and Thai food recipes below:
As the main ingredient of this post is eggs, I am entering this to CLICK: Oct 2007 Food Photography event hosted by Jai and Bee.
(Click Page 2 for the Son-In-Law Eggs Recipe)
Pages: 1 2
Get More Delicious Recipes Below:
Pad Thai Recipe
Two years ago, about this time, Jaden was in Los Angeles. It was the second time we met in person, and she had just gotten an offer to write a cookbook from Tuttle Publishing. She was teaching a cooking class in LA and I was there to help (and also to learn from her about teaching a cooking class!). We…
Chinese Tea Eggs (Tea Leaf Eggs) Recipe
(Chinese recipes, prepare authentic Chinese food now!) This past weekend, my neighborhood Albertson was having an egg sale for only 99 cents a carton. When I saw the ad, I immediately thought of Chinese tea eggs. My uncle recently gave me a block of aged Chinese pu-erh tea (普洱茶) and it’s perfect for tea leaf eggs (茶叶蛋). I am a…
Thai Pomelo Salad (Yam Som-O)
I adore Thai cuisine and am always in search of great Thai cooking blogs. She Simmers is a fabulous resource for Thai cooking with many Thai recipes, including Thai pantry. Authored by the talented Leela, She Simmers is a gem—authentic and easy-to-follow Thai recipes, gorgeous food photography, and beautiful food writing and story-telling. I am a big fan of She…
Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
Tom Kha Gai–everyone’s favorite Thai coconut chicken soup–is one of the Thai recipes that I have always always wanted to make but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food. So, it’s no surprise that this is my virgin Tom Kha Gai–my first attempt at home. It was…
Get New Updates by Email:
PREVIOUS POST: Mapo Tofu Recipe (麻婆豆腐)
NEXT POST: Lobster Recipe: Stir-fried Lobster with Butter and Cheese (芝士牛油焗龙虾)
Very interesting. I saw this on the Master Chef Australia program on telly and was tempted since then. Want to try it soon. Only difference was that they were going on and on about the eggs being cooked to runny consistency when they are cut for eating. Wonder if any one else came across this and how does that compare with the hard boiled version.