Thai Son-In-Law Eggs
1/2c peanut oil
8 hard-cooked eggs, peeled
4T shallots or sweet onion, chopped
3T fish sauce (I prefer Squid brand)
1T "thick" soy sauce (or "dark" soy sauce)
3 packets Splenda
3T fresh lime juice or to taste
1t finely grated lime zest
1/2t crushed hot red pepper, OR 1t oriental chile paste
3T fresh cilantro, chopped
Heat the oil in a wok or frying pan over medium high heat. Add the eggs and
turn to cook evenly -- they should be golden brown. Alternatively, you can
do this in a deep fryer. Remove the eggs from the oil, pat dry with a paper
towel, cut the eggs in quarters lengthwise and place on a serving platter.
Discard all but 1T of the cooking oil.
Reheat the cooking oil over medium high heat. Add the shallots or onion and
fry until the bits start getting crisp. Reduce heat to medium and add fish
sauce, soy sauce, Splenda, lime juice and zest, and pepper or paste. Cook
until the sauce thickens slightly.
Drizzle the sauce over the eggs and sprinkle with cilantro.
NOTE: At oriental grocery stores, you can buy in jars crisp-fried onions,
shallots or garlic. You can substitute these for the shallot/onion frying
step, and/or you can sprinkle them over the finished eggs as a garnish. You
can also crush a few peanuts finely, toast briefly in the hot oil, and add
with the cilantro.
This is a novel way to use up hard-cooked eggs. You may want to vary the
spice intensity to your tastes. Fish sauce is used in almost any Thai dish
and is easily found in oriental grocery stores -- it comes in big bottles
like soy sauce. Be cautious, some brands have added sugar! Squid brand