Son-In-Law Eggs

Prep Time
Cook Time
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"From our local/state paper and their weekly feature of seven recipes in seven days."

Original recipe yields 2 servings


  • Serving Size: 1 (354.4 g)
  • Calories 541.6
  • Total Fat - 24.2 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 422.4 mg
  • Sodium - 215 mg
  • Total Carbohydrate - 61.9 g
  • Dietary Fiber - 6.2 g
  • Sugars - 45.7 g
  • Protein - 25.2 g
  • Calcium - 157.1 mg
  • Iron - 4.8 mg
  • Vitamin C - 141.6 mg
  • Thiamin - 0.3 mg

Step 1

To make the sauce - caramelise the palm sugar, ginger and water in a pan and when it begins to caramelise add the chilli and when the sauce is a deep golden colour, add the fish sauce and remove from the heat - this will stop the caramelisation and then add the lime juice to provide the sour balance.

Step 2

Crack the eggs into a bowl without breaking the yolks.

Step 3

Deep fry in vegetable oil until the whites are crispy but the yolks are still soft.

Step 4

Do not be put off by the look at this stage.

Step 5

Drain the eggs on absorbent paper and then place on a serving plate and cover with sauce and sprinkle with peanuts, fried shallot, garlic and chilli and then finish with the spring onion and the herbs and serve at once.

Tips & Variations

No special items needed.



This was so good Pat. I loved it, so much flavor. I made the eggs exactly as written and so happy I did. The eggs were wonderful served this way. Thank you for sharing a recipe that I will enjoy often. Made FYC Tag Game.

review by:
(23 Jun 2016)