Son-in-Law Eggs Recipe

Hard boiled eggs sizzling

sauce developing it's wonderful flavours

rice a-waiting

simple salad ready

 This is a quick and very easy dish but it's quite delicious. It's hails from Thailand and this is what you'll need~~~~basic recipe but you'll need to double it for a family or to make sure you have leftovers! It's success depends on the lovely balance of salty, hot, sour and sweet.

6 free range eggs, hard-boiled and shelled
1 tablespoon of cornflour(thanks L)

1 onion, finely chopped
1 tablespoon of brown sugar
2 teaspoons of Maggi Hot Chili Sauce OR a chopped fresh chili
3 tablespoons of hot water
2 tablespoons of fish sauce
1-2 tablespoons of tamarind juice or lemon juice
oil for frying

Use a toothpick to poke 3-4 holes in the eggs so that they don't burst while they're frying and roll them in 2 teaspoons of cornflour which makes them nice and crispy.

Heat up a tablespoon or so of oil and put the eggs in to brown all over.

In a small saucepan heat another glug of oil and cook the onions until they're quite tender.
Add all the sauces, the sugar and the water and stir well.Cook for 5 minutes and then mix in the remaining cornflour to slightly thicken the sauce.

Serve with Jasmine or Basmati Rice, eggs on top with the sauce poured over, and perhaps a side salad.

In Thailand this dish often appears as part of a buffet-type meal.