Son-In Law Eggs

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“From our local/state paper and their weekly feature of seven recipes in seven days.”

Ingredients Nutrition

  • 4 eggs
  • vegetable oil (for deep frying)
  • 50 g peanuts (roasted)
  • 1 shallot (sliced and fried until crisp or buy already done from asian stores)
  • 2 garlic cloves (sliced thinly and fried until crisp)
  • 1 chili (red deseeded and sliced, use to taste)
  • 1 spring onion (juliened, long thin slices)
  • 14 cup mint leaf
  • 14 cup coriander leaves (cilantro)
  • Sauce
  • 80 g palm sugar (Thai)
  • 1 tablespoon ginger (shredded)
  • 30 ml water
  • 1 chili (red sliced)
  • 50 ml fish sauce (this could vary depending on brand and strength)
  • 1 lime (juice of)


  1. To make the sauce - caraelise the palm sugar, ginger and water in a pan and when it begins to carmelise add the chilli and when the sauce is a deep golden colour, add the fish sauce and remove from the heat - this will stop the caramelisation and then add the lime juice to provide the sour balance.
  2. Crack the eggs into a bowl without breaking the yolks.
  3. Deep ry in vegetable oil until the whites are crispy but the yolks are still soft.
  4. Do not be put off by the look at this stage.
  5. Drain the eggs on absorbent paper and then place on a serving plate and cover with sauce and sprinkle with peanuts, fried shallot, garlic and chilli and then finish with the spring onion and the herbs and serve at once.

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