SON-IN-LAW EGGs

This Thai Clear Soup menu is easy to make. Serve hot as part of a main meal...

Ingredients for Spice Mixture :

1. 8 eggs
2. 2 tablespoon oil
3. 2 tablespoons soft brown sugar or palm sugaror
4. 1 tablespooon fish sauce
5. 2 tablespoons tamarind puree
6. 1 teaspoon chopped red chillies optional
7. 1/2 cup fresh coriander leaves chopped

1. Place the eggs in a pan of cold water.Bring the water boil and cook the eggs for 7 minutes.Drain and run under cold water until cool Remove the shell
2. Heat the oil in a work or frying pan Add the eggs to the work in batches and turn frequently over medium heat. When they are golden brown and blistered,remove the eggs from the work and keep warm.
3. Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.Bring to boil;boil rapidly for 2 minutes or until mixture resembles a syrup.Serve eggs with syrup poured over,sprinkled with coriander leaves

With permission from : Ting, E.Thai Cooking Step by Step.Bangkok : Asia Book.