Son In-Law Eggs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 134.1
- Total Fat: 6.6 g
- Cholesterol: 212.0 mg
- Sodium: 68.2 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.4 g
- Protein: 7.2 g
View full nutritional breakdown of Son In-Law Eggs calories by ingredient
Introduction
This is a Thai recipe, which is a tasty low cal way to start a meal. This is a Thai recipe, which is a tasty low cal way to start a meal.Number of Servings: 4
Ingredients
-
4 eggs, hard-boiled and shelled
1/2 cup evenly-sliced shallots
10 small dried chilies
1/2 cup tamarind paste, which you make from 1/4 cup tamarind + 1/2 cup warm water
3 tablespoons palm sugar
1 tablespoon fish sauce or white soy sauce
1/4 cup coriander leaves
Directions
Boil your egg, just past soft, so it is firm but still a bit gooey.
While the eggs are boiling, can start preparing the sauce. Dry-roast the chillies by roasting in a pan on medium-high, toss every few seconds until done, remove from pan and set aside.
Now make the sauce. Make tamarind paste out of the tamarind and hot water, mix then squeeze out into a small bowl until you are left with a paste. Remove the seeds/fibres by straining. Add paste to a sauce pan. Heat on low, add the palm sugar and fish sauce, cook until palm sugar has melted and mixed well, simmer on low for about 5 minutes until darker brown. Set aside.
In a wok add a tablespoon of oil, heat to high, then fry the shallots stirring constantly until lightly browned. Strain and remove.
Add a tablespoon more of oil, lower your heat to medium/high, and add your shelled eggs, turning the eggs so they evenly brown all over. When golden brown, strain and set aside.
Serve eggs whole arrange on a plate with a drizzle of sauce on top, garnish with the fried shallots, roasted chillies and fresh coriander.
Serving Size: serves four, or two if 1 egg is not enough!!
Number of Servings: 4
Recipe submitted by SparkPeople user JACKBQ.
While the eggs are boiling, can start preparing the sauce. Dry-roast the chillies by roasting in a pan on medium-high, toss every few seconds until done, remove from pan and set aside.
Now make the sauce. Make tamarind paste out of the tamarind and hot water, mix then squeeze out into a small bowl until you are left with a paste. Remove the seeds/fibres by straining. Add paste to a sauce pan. Heat on low, add the palm sugar and fish sauce, cook until palm sugar has melted and mixed well, simmer on low for about 5 minutes until darker brown. Set aside.
In a wok add a tablespoon of oil, heat to high, then fry the shallots stirring constantly until lightly browned. Strain and remove.
Add a tablespoon more of oil, lower your heat to medium/high, and add your shelled eggs, turning the eggs so they evenly brown all over. When golden brown, strain and set aside.
Serve eggs whole arrange on a plate with a drizzle of sauce on top, garnish with the fried shallots, roasted chillies and fresh coriander.
Serving Size: serves four, or two if 1 egg is not enough!!
Number of Servings: 4
Recipe submitted by SparkPeople user JACKBQ.