Whatever the origin of the name, it’s open to the imagination. How do we make them though? Traditionally, these eggs are hard boiled then deep fried and halved before being served in a chili caramel sauce consisting of chilies, tamarind, fish sauce and some sugar. I like to prepare them with a slightly different variation in the chili sauce, using the sweet chili sauce commonly used for dipping and adding fried shallots to it. The sauce is fairly recognizable from its light reddish, almost orange, hue and speckled bits of chili. I don’t have a brand preference but finding these in your local Asian grocery store should not be a problem.
The tedious part in preparing Son-in-Law Eggs is boiling the eggs, shelling them, then deep-frying them to create the crispy outer layer, while keeping them intact. So you’ll want a non-stick pan. Once you’re past that stage, it’s relatively easy mixing together the sweet chili sauce and shallots. As for the fried shallots, you can either fry them yourselves or buy them in bulk from the store. I prefer to buy them. They have a long shelf life and come in handy for topping other things such as Chinese greens in oyster sauce.
Now I know it’s hard to see the eggs under all those mint leaves but they’re there! I was in inspiration mode and wanted to decorate them like the high class chefs do with their masterpieces. So indulge me my little fantasy and look past the leaves. It’s there, I promise you!Print