Thailand Cooking & Thai Food

You might think this dish interesting because of the name of it. It’s kinda interesting, isn’t it? This dish is not that difficult anyway. The main ingredient is the eggs and then we make it tasteful by sweetness is the main taste of the dish.

Ingredients for Spice Mixture :

Eggs (The number of eggs is up to you, depend on how many people attend for the meal)

Oil

Soft brown sugar or palm sugar

Fish sauce

tamarind puree

Chopped red chillies optional

Fresh coriander leaves chopped

How to cook:

Place the eggs in a pan of cold water.Bring the water boil and cook the eggs for 7 minutes.Drain and run under cold water until cool Remove the shell, do it carefully because you don’t want to ruin the look of the dish and also it’s easier to eat not to let the eggs break in non-good shape.

Heat the oil in a wok, then add the eggs to the work in batches and turn frequently over medium heat. When they are golden brown and blistered,remove the eggs from the wok and keep warm. Cut the middle of the eggs until it becomes half and leave the eggs in the dish, waiting for the topping.

How to cook the topping:

Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.Bring to boil. Boil it quickly for 2 minutes or until the mixture looks like syrup then pour it on the prepared eggs.

Son-In-Law eggs