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Son-in-law Eggs

A simple but impressive egg dish which you can serve as a starter or with rice as part of a main

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Ingredients

4 medium size free range organic eggs
2tbsp vegetable oil
2 small red shallots finely sliced
2 tbsp coarsely chopped coriander
Vegetable oil for frying
1tsp fish sauce
1 tsp tamarind sauce
2tbsp unrefined dark muscavado sugar
2 tbsp water
Garnish
Thinly sliced red chilli
Thinly sliced spring onion
Fresh coriander and torn basil

Method

Fill up a saucepan and boil the water until the water starts to roll

Add the 4 eggs to the pan and cook for 5/6 minutes

Place the eggs straight into a bowl of iced cold water to stop them from cooking further

Once completely cooled, peel the shell from the eggs and set to one side

Using a deep fat fryer set ay 180, fry the eggs for a further 1 minute until they are completely crisp and brown on the outside. If you don't have a deep fat fryer you can use a shallow casserole pan to cook fry them in

In a small frying pan, over a medium/high heat add the vegetable oil and then add the shallots, fish sauce, tamarind sauce, sugar and water to create a sauce. Add the eggs directly to this mix and then remove from the heat.

To serve slice the eggs in half and garnish with fresh spring onion, chilli, coriander and torn basil

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