![\"hard](\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2017\/11\/son-in-law-eggs-fried-1024x738.jpg\")
<\/a>Frying hard boiled eggs creates an interesting texture and toughens up the whites to withstand another round of cooking<\/p><\/div>\n
Even I think so, and I grew up eating a dish made with fried hard-boiled eggs! Called telor belado<\/em><\/a> in Indonesian, hard-boiled eggs are fried in oil until golden-brown and blistered, then doused in a thick sweet-and-spicy tomato and bell pepper sauce. <\/p>\n Scotch eggs, those delicious British picnic staples comprise hard-boiled eggs wrapped in sausage meat, coated in bread crumbs and fried. Variations exist in the Netherlands and Belgium, as well as in the U.S., served on a stick, naturally<\/a>. <\/p>\n Then there’s baid mutajjan<\/a><\/em> a Middle Eastern dish of eggs rolled in a dusting of ground sumac and sesame seeds. <\/p>\n Recently, I discovered yet more brethren–a quirky dish called son-in-law eggs–courtesy of Danette St. Onge<\/a>‘s Better-Than-Take-Out Thai Cookbook (Rockridge Press, August 1, 2017) .<\/em><\/a><\/p>\n I fell in love with this dish immediately.<\/p>\n Perhaps it’s because it was so familiar (the tamarind sauce and telor belado’s tomato-bell pepper sauce were comrades in sweet-sour-spiciness) but most likely because it was absolutely delicious. The flavors bold and balanced, the dish came together in no time and was perfect paired with steamed jasmine rice.<\/p>\n The sweet and sour tamarind sauce is livened up by a shower of fried shallots and crushed chilies<\/p><\/div>\n <\/p>\n Son-in-law eggs is a very traditional dish, using simple ingredients readily available in many Thai homes. The very catchy name would grab anyone’s attention, and many have whiled away countless hours trying to decipher its origins.<\/a><\/p>\n All this points to one question: How did I not discover son-in-law eggs sooner? <\/p>\n Better late than never, I guess!<\/p>\n ~~~<\/p>\n Son-in-Law Eggs (Kai Look Keuy) <\/strong><\/em><\/p>\n Adapted from Better-Than-Takeout Thai Cookbook<\/em> by Danette St. Onge (Rockridge Press)<\/p>\n 6 large hard-boiled eggs (fresh or leftover) Vegetable oil for frying<\/p>\n<\/div>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Fried hard-boiled eggs seems a weird concept, don’t you think? Even I think so, and I grew up eating a dish made with fried hard-boiled eggs! Called telor belado in Indonesian, hard-boiled eggs are fried in oil until golden-brown and blistered, then doused in a…<\/p>\n","protected":false},"author":1,"featured_media":4050,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[965,712,964,941,650,654,58,955],"tags":[971,969,513,970,968,475],"class_list":["post-4043","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-30-minute-meal","category-cook-books","category-easy","category-eggs","category-main-course","category-pan-frying","category-thai","category-vegetarian-2","tag-30-minute-meal","tag-easy-thai","tag-easy-thai-recipes","tag-egg-dish","tag-hard-boiled-eggs","tag-tamarind"],"yoast_head":"\n![\"Better](\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2017\/11\/Danette-St-Onge-Thai-Cookbook-1-831x1024.jpg\")
<\/a><\/p>\n![\"hardboiled](\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2017\/11\/son-in-law-eggs3-682x1024.jpg\")
<\/a>![\"Hard-boiled](\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2017\/11\/son-in-law-eggs3-2-1024x682.jpg\")
<\/a><\/p>\n
\n\u00bc cup coconut sugar*
\n2 tablespoons tamarind paste<\/a>*
\n1 tablespoon fish sauce*
\n2 tablespoons water
\nFried shallots,<\/a> homemade or store-bought
\nChopped cilantro for garnish (optional)
\n4 dried red chilies, like de arbol<\/em> (optional)<\/p>\n\n
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