Son-In-Law Eggs
"From our local/state paper and their weekly feature of seven recipes in seven days."
Original is 2 servings
Ingredients
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- FOR SAUCE
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Nutritional
- 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 by Step Method
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
No special items needed.
1 Reviews
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