Thai Style Son-In-Law are delicious and easy to prepare. They are so easy that you don’t need a recipe. They are usually hard boiled eggs that are fried in either lard or coconut oil and are served with fried shallots and a delicious sauce that is made from tamarind, fish sauce and usually palm sugar.

Start by cooking eggs to either hard or less. That means slow boiling 6.5 minutes for somewhat loose. 7 minutes for jammy. Up to ten minutes for hard. Place in ice bath and when cool peel shells and set to the side.

Make sauce. Boil part of tamarind brick. For 5 eggs I used around a thumb sized piece (maybe more but I wasted some). You boil a block of the tamarind and let it get soft. It says that it is seedless but that is a lie because they always have pieces of seed in them. The softened tamarind has to be pushed threw a fine strainer….or some people just use the tamarind water…..but I think it’s to watery that way or I have to reduce too much. This gets mixed with a little bit of some kind of sugar (usually palm or brown sugar) I used a little squirt of honey and fish sauce to taste (I used Red Boat Brand fish sauce) My sauce seemed too loose so I reduced it some. Then set it to the side.

Start by frying up thinly sliced shallots till crisp. Drain on sheet pan lined with paper towels. In the same oil fry up the eggs till they brown some (this is pretty quick).

If you like spicy fried up some hot peppers for the eggs. (Thai peppers would be good here)

Finish with some fresh cilantro and ENJOY!

Everyone will enjoy this.