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The Son In Law Egg

Posted: 18 June 2014 By Gingerboy

This is a much loved Gingerboy signature, and one of those dishes you want to try at least once in your life. For nearly 8 years now we have been telling guests to "insert in one go" to avoid the exploding egg yolk..

The son in law eggs have been on the gingerboy menu since we opened in october 2006 and is one of our signature dishes. The salty sourness of the prik nam pla balances out with the hot and sweetness of the chilli jam and then the explosion of the runny egg in your mouth is fantastic. Always cook an extra couple of eggs just to be safe as they are fragile and you might break some when peeling them.

Ingredients:

Son in law egg: 

12 free range eggs, size 70 g
700 ml vegetable oil
1 teaspoon sea salt
1 cup chilli jam (this can be purchased in our online store)
½ cup coriander, picked and washed
½ cup thai basil, picked
½ cup mint, picked and washed

Prik Nam Pla: 

3 red shallots, peeled and finely diced
2 cloves garlic, peeled and finely chopped
2 red birds eye chillis, finely chopped
1 lime, zest and segmented
4 kaffir lime leaves, very finely chopped
150 ml lime juice
110 ml fish sauce

Method:

The egg: 

Pull the eggs out of the fridge and let them come to room temperature for 3 - 4 hours before cooking. Place a large pot of water on to the stove and bring up the boil. Get a medium sized mixing bowl with ice and some water ready on the side as you need to cool the eggs down as fast as possible. Have a timer or stopwatch on for 5 minutes and start it once you have place the eggs in. Place the eggs on to a spider or slotted spoon and lower them into the water gently and slowly, if they hit the bottom hard they will crack and break open. Once the timer goes off take the eggs out of the boiling water and place them into the iced water and leave them to cool for 10 minutes before peeling. Turn the tap on cold and have the water running really slowly then crack your eggs on the bench all the way round be careful not to hit it too hard on the bench as they are fragile. Store in an air tight container in the fridge until needed.

The Prik Nam Pla: 

Combine all ingredients together in a small mixing bowl and taste to make sure the seasoning is correct, you are after a balanced sour, salty and hot dressing, once made store in the fridge until needed.

To Serve:

Remove the eggs from the fridge and let sit on the bench for 45 minutes before using to come up to room temperature. Preheat the oil in a wok to 180°C, then place your eggs in to the oil and fry for 1 – 2 minutes, be careful not to splash the oil. The eggs should be nice and golden brown and crispy on the outside and runny in the middle. Setup 4 X 20cm round plates then spoon 3 small tablespoons of chilli jam on to each plate in a circle then place an egg on to each spot of chilli jam. Spoon 1 teaspoon of prik nam pla on top of each egg, garnish with 2 coriander leaves, 2 mint leaves and 2 thai basil leaves on each plate and serve.

Watch out for the egg yolk explosion and enjoy!

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