Son-In-Law Eggs
Son-In-Law Eggs
- July 20, 2021
- Posted by: Fitbliss
Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5 minutes. Remove with a slotted spoon, cool and peel.
Fill a wok or saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, cook eggs for 5 minutes or until golden and a crust has formed. Remove with a slotted spoon and drain on paper towel.
Add dried red chillies to wok and cook for 1 minute or until fragrant. Remove with a slotted spoon and drain on paper towel. Drain oil from wok.
For the Tamarind Sauce, heat oil in a wok over medium heat. Add shallots and cook, stirring, for 12 minutes or until softened and reduced by half in volume. Add sugar, tamarind and fish sauce and cook stirring continuously to dissolve sugar, about 4 minutes, and sauce is a light caramel colour.
Cut eggs in half and place on a serving plate. Top with sauce and scatter over fried chilli, shallots, sliced chilli and coriander.
Toss salad leaves with oil and lime juice, season with salt and pepper and serve with eggs.
Servings 2
- Amount Per Serving
- Calories 662
- % Daily Value *
- Total Fat 48.1g74%
- Saturated Fat 10.7g54%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 6.2g25%
- Sugars 20.3g
- Protein 31.2g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5 minutes. Remove with a slotted spoon, cool and peel.
Fill a wok or saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, cook eggs for 5 minutes or until golden and a crust has formed. Remove with a slotted spoon and drain on paper towel.
Add dried red chillies to wok and cook for 1 minute or until fragrant. Remove with a slotted spoon and drain on paper towel. Drain oil from wok.
For the Tamarind Sauce, heat oil in a wok over medium heat. Add shallots and cook, stirring, for 12 minutes or until softened and reduced by half in volume. Add sugar, tamarind and fish sauce and cook stirring continuously to dissolve sugar, about 4 minutes, and sauce is a light caramel colour.
Cut eggs in half and place on a serving plate. Top with sauce and scatter over fried chilli, shallots, sliced chilli and coriander.
Toss salad leaves with oil and lime juice, season with salt and pepper and serve with eggs.
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Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5 minutes. Remove with a slotted spoon, cool and peel.
Fill a wok or saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, cook eggs for 5 minutes or until golden and a crust has formed. Remove with a slotted spoon and drain on paper towel.
Add dried red chillies to wok and cook for 1 minute or until fragrant. Remove with a slotted spoon and drain on paper towel. Drain oil from wok.
For the Tamarind Sauce, heat oil in a wok over medium heat. Add shallots and cook, stirring, for 12 minutes or until softened and reduced by half in volume. Add sugar, tamarind and fish sauce and cook stirring continuously to dissolve sugar, about 4 minutes, and sauce is a light caramel colour.
Cut eggs in half and place on a serving plate. Top with sauce and scatter over fried chilli, shallots, sliced chilli and coriander.
Toss salad leaves with oil and lime juice, season with salt and pepper and serve with eggs.
Servings 2
- Amount Per Serving
- Calories 662
- % Daily Value *
- Total Fat 48.1g74%
- Saturated Fat 10.7g54%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 6.2g25%
- Sugars 20.3g
- Protein 31.2g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place eggs in a saucepan of cold water and bring to the boil. Continue to simmer for 5 minutes. Remove with a slotted spoon, cool and peel.
Fill a wok or saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, cook eggs for 5 minutes or until golden and a crust has formed. Remove with a slotted spoon and drain on paper towel.
Add dried red chillies to wok and cook for 1 minute or until fragrant. Remove with a slotted spoon and drain on paper towel. Drain oil from wok.
For the Tamarind Sauce, heat oil in a wok over medium heat. Add shallots and cook, stirring, for 12 minutes or until softened and reduced by half in volume. Add sugar, tamarind and fish sauce and cook stirring continuously to dissolve sugar, about 4 minutes, and sauce is a light caramel colour.
Cut eggs in half and place on a serving plate. Top with sauce and scatter over fried chilli, shallots, sliced chilli and coriander.
Toss salad leaves with oil and lime juice, season with salt and pepper and serve with eggs.