Son-in-Law Eggs

For the sauce.
Add the cooking oil to a small pot. Bring to medium heat, then add in garlic. Cook for about 1 minute, then toss in the fish sauce, palm sugar, tamarind, chili pepper, and red chili flakes. Cook for a couple of minutes, then remove from the heat and set aside.

For the eggs:
Peel the hard boiled eggs.

Heat another pot with the cooking oil on medium heat. After a few minutes, add the thinly sliced shallots and cook for about 5 minutes or so, until they are lightly browned and crispy. Remove with a slotted spoon and set them on paper towels to drain.

Bring the oil back to about 350ºF, then carefully add the peeled hard boiled eggs. Cook for about 8 minutes or so, until they are lightly browned. You can go longer if you want, but I always think they are going to explode. Once lightly browned, remove with the slotted spoon and let them drain on paper towels, lightly patting.

Slice the eggs in half and add them to a serving plate. Shower the eggs with the fried shallots, then pour the sauce over the eggs. Shower with fresh cilantro and dig in. Feel free to serve with cooked jasmine rice if you desire.

This is Thai food at its best in terms of texture and flavor. Hope you enjoy!