Son-In-Law Eggs

May 18, 2023May 18, 20230 3

Spicy and tangy Thai Son-In-Law Eggs recipe

by The Chefin Appetizer

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

3-4

Calories

380

Sugar

Fat

31g

Son-In-Law Eggs is a popular Thai appetizer and snack that is usually served in Thai houses during special occasions or festivals. It is a spicy and tangy dish that combines the perfect balance of sweet, sour, and spicy flavors. The name comes from an ancient tradition in which a mother-in-law would serve deep-fried eggs to her son-in-law to indicate that he was always welcome in her home. Today, this delicious dish is enjoyed all over the world and is a must-try for anyone who loves spicy food.

Instructions

1.	Heat sunflower oil in a pan and deep fry the hard-boiled eggs until the outer layer turns golden brown. Set them aside.
2.	In the remaining oil, add thinly sliced onion and fry until golden brown.
3.	Add the sliced fresh red chilies, tamarind pulp, liquid maggi seasoning, and 2 tablespoons of water. Mix well until combined.
4.	Add the fried eggs into the pan and coat them with the sauce.
5.	Serve hot with rice.

PROS

Son-In-Law Eggs are a flavorful and unique appetizer that combines the perfect balance of sweet and spicy.
This recipe is easy to make and is sure to impress your guests at a dinner party or gathering.

CONS

This dish can be quite spicy for those who are not used to hot and spicy food.
Also, it is a deep-fried dish and should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The eggs use in this recipe are a good source of high-quality protein, vitamins, and minerals. Tamarind pulp is loaded with antioxidants and is known to aid in digestion, reduce weight, and improve heart health. Red chilies are full of capsaicin, which is known to boost metabolism, reduce inflammation, and ease pain.

	6 shelled hardboiled egg
	4 tablespoons sunflower oil
	1 thinly sliced onion
	2 fresh red chilies , sliced and deseeded
	2 tablespoons water
	2 teaspoons tamarind pulp
	1 tablespoon liquid maggi seasoning
	rice , to serve