This easy recipe for Thai son-in-law eggs uses a basic hard boiled egg that has been deep fried and topped with a sweet sauce for a unique spin on a classic breakfast or snack.
In a small skillet, over low heat, add 1 teaspoon olive oil and the sliced shallots.
Cook the shallots, stirring regularly until they are browned and crispy. Remove from the pan and set them aside.
In a small deep-bottomed saucepan or frying pan, heat the frying oil to 350°F or until a wooden spoon handle placed into the oil creates bubbles all around the spoon.
Carefully place peeled boiled eggs into the hot oil and cook until evenly browned and crisp on the outside. This should take 2 to 3 minutes total at most.
Remove the browned eggs from the oil and drain on a paper towel then cut them in half lengthwise and place the halved eggs onto a serving platter.
In a clean skillet, over medium heat, add the brown sugar, fish sauce, water, and lemon juice and stir regularly until boiling.
Once it is boiling and the sugar has completely dissolved, add additional water if needed. The sauce should be the consistency of a thick syrup.
Drizzle the sauce over the halved eggs. Then, top with the fried shallots, sliced peppers, and green onions.
Notes
For extra crunch, dredge the hardboiled eggs in flour, then egg wash, then bread crumbs before frying.