Son-in-law eggs

Fork Son-in-law eggs

Cooking time: 25

Preparation: 15 minutes

Cooking: 25 minutes

Serves: 4


These sweet yet tangy eggs make a wonderful light lunch, or a great buffet or party dish with a difference. We’ve no idea why they’re called son-in-law eggs!


  • 10 Bird Brothers eggs
  • 140g palm sugar or light muscovado sugar
  • 100ml fish sauce
  • 1 tbsp tamarind paste
  • Groundnut or vegetable oil for frying
  • 4 shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 6 red chillies, thinly sliced
  • A large bunch of coriander, chopped


  1. Put the eggs into a pan of cold water, bring to the boil and then time 8 minutes from them boiling. Then cool them under running water and peel. Meanwhile, combine the sugar, fish sauce and tamarind in a pan. Heat gently until the sugar has dissolved, skimming the top if you need to. Check the taste, it should be sweet and sour. Adjust with sugar, fish sauce or tamarind if you need to.

  2. Meanwhile, heat 5cm of oil in a wok or large frying pan. Once shimmering, add the shallots, garlic and chillies. Fry for 1 minute or until golden and crisp. Drain on kitchen paper. (This can be done in advance.) Fry the eggs for 3 to 4 minutes or until the outsides take on tinges of golden brown. Remove from oil and drain.

  3. To serve, quarter the eggs and place in a serving dish. In a separate bowl, combine the coriander with the crisp chilli, garlic and shallots. Mix well. Pour the sauce and coriander mix over the eggs and serve.

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