They say the reason son-in-law eggs got there name was due to the fact that no-one can stuff up a hard boiled egg, not even your son-in-law.
Since none of us bear any children (or in-laws) we wanted to adapt the recipe a little and attempt soft boiled son-in-law eggs. The reason being that there's more skill involved and they are something we are more familiar with eating thanks to Easy Tiger and Gingerboy (our top pick).
The recipe for Royal son-in-law eggs comes from Travels with Thai Food, from the owners of Spirit House, which one day I hope to visit this oasis-like restaurant and cooking school. We own a couple of Spirit House's books and every recipe we have tried has been a raving success, so was looking forward to trialling them at home.
Served on a bed of minced chicken, teamed with a concoction of tamarind water, palm sugar, fish sauce and spring onions.
Garnished with some chilli from the garden, we present our slightly over soft-boiled bordering on hard boiled son-in-law eggs.
We served these with some much needed stir-fried veggies.
My cooking skills tonight fit the bill for the role of son-in-law, I'll just have to have a sex change first. Watch this space.
Verdict: Yum, definitely a flavour sensation. The chicken was a salty, sweet and bitter combo. Need to improve on the eggs though.
Would we make this again?: For sure, would do anything not to file for the sex change (do you file for a sex change?). Next time it would be good (although not for our amateur food styling) to serve the eggs whole to have the burst of runny egg yolk in the mouth. Hopefully we will have this perfected by then.