Chef Devin grew up eating son-in-law eggs. It was his mom's go-to dish whenever they had leftover hard boiled eggs. Traditionally, it’s a deep fried hard boiled egg that been tossed in a tamarind chutney or jeow. This is Devin’s take on Thai style son-in-law eggs finished in a sauce using Homiah’s Sambal Chili Crunch and topped with sweet herbs. I met Devin 20 minutes before we started filming this video. Now, we are friends!
Thai Style Son-In-Law Eggs
Chef Devin Keopraphay
Cook time: 20 minutes
Ingredients List
5 eggs
10 Thai basil leaves
10 fresh mint leaves
Fresh dill
1 tablespoon peeled and chopped ginger
1 green onion (white and light green part)
1 tablespoon Homiah Original Sambal Chili Crunch
This chili crunch has dried shrimp in it, so it has some funk!
1 tablespoon fish sauce
1 tablespoon dashi or water
For dashi: kombu, water, bonito flakes
Or you can just use water
1 teaspoon yuzu or lime juice
1.5 tablespoons olive oil
1/2 teaspoon sesame oil
Kosher salt
Chef Devin Keopraphay of Rising Tiger in Longmont, Colorado
Prep:
Make dashi (optional). The easy way is to add some kombu, bonito flakes, and water to a jar and to let it sit overnight in your fridge.
Have water at a boil for cooking the eggs
How to Make Thai Style Son-In-Law Eggs
Step 1
When the water is boiling, add the eggs to the water. Boil for 7 minutes and 20 seconds.
Step 2
Meanwhile, stack the Thai basil, mint, and some fresh dill together. Use more or less depending on your preferences. Roll and chiffonade. Set aside.
Step 3
For the sauce, put the skillet over medium heat. Add the olive oil and sesame oil (about 2 tablespoons total). When the oil is shimmering, add the ginger and a little bit of salt. Sweat the ginger, then add 1 tablespoon (mostly of the crunchy bits, not 2 the oil) of your Homiah Original Sambal Chili Crunch and stir well. Turn off the heat for the skillet. Add the fish sauce, dashi (or water) and sugar. Stir well to incorporate.
Step 4
Slice the green onion on a bias. Set aside.
Step 5
Fill a bowl with ice water. When the eggs are done cooking, shock them in the ice water.
Step 6:
Add the green onion to the skillet and let it wilt. Then add the yuzu or lime juice.
Step 7:
Peel the eggs. Refer to the video Chef Devin’s favorite method.
Step 8:
Turn the heat back on under the skillet. Add the peeled eggs and stir to coat them in that flavorful oil. Cook them for about a minute, then add half of the herbs. Stir to incorporate and slightly wilt the herbs.
Step 9:
Serve family style: Add the 4 whole eggs to a bowl. Slice the 5th egg in half and place that one top of the other eggs. Top with the leftover sauce from the pan, and the remaining herbs.
Thai Style Son-In-Law Eggs
Ingredients
- 5 eggs
- 10 Thai basil leaves
- 10 fresh mint leaves
- Fresh dill
- 1 tablespoon peeled and chopped ginger
- 1 green onion (white and light green part)
- 1 tablespoon Homiah Original Sambal Chili Crunch
- 1 tablespoon fish sauce
- 1 tablespoon dashi (kombu, water, bonito flakes) or water
- 1 teaspoon yuzu or lime juice
- 1.5 tablespoons olive oil
- 1/2 teaspoon sesame oil
- Kosher salt
Instructions
- Make dashi (optional). The easy way is to add some kombu, bonito flakes, and water to a jar and to let it sit overnight in your fridge.
- When the water is boiling, add the eggs to the water. Boil for 7 minutes and 20 seconds.
- Meanwhile, stack the Thai basil, mint, and some fresh dill together. Use more or less depending on your preferences. Roll and chiffonade. Set aside.
- For the sauce, put the skillet over medium heat. Add the olive oil and sesame oil (about 2 tablespoons total). When the oil is shimmering, add the ginger and a little bit of salt. Sweat the ginger, then add 1 tablespoon (mostly of the crunchy bits, not 2 the oil) of your Homiah Original Sambal Chili Crunch and stir well. Turn off the heat for the skillet. Add the fish sauce, dashi (or water) and sugar. Stir well to incorporate.
- Slice the green onion on a bias. Set aside.
Notes
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