Snack
Son-in-law eggs
Boiled eggs deep-fried until the whites blister and go crisp all over, which sounds unlikely and turns out to be the best thing that can happen to a boiled egg.
3gnet carbs
13gfat
7gprotein
155kcal
Per serving25 minServes 4
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Ingredients
For the whole dish · serves 4
- Eggs4
- Shallot1½ oz
- Neutral oil2½ tbsp
- Tamarind paste¾ oz
- Granulated erythritola teaspoon
- Dried red chileone, sliced
- Fish saucea splash
Method
6 steps · 25 minutes
- Boil the eggs 7 minutes, cool them in iced water, and peel them. Then dry them completely, because wet eggs in hot oil spit violently.
- Fry the sliced shallot in the oil first until golden and lift it out, which flavors the oil and gives you the garnish.
- Lower the eggs in carefully and roll them until the whites blister and turn golden, about 3 minutes.
- Tamarind has some sugar in it, so keep it to a teaspoon per person and make up the sweetness with erythritol.
- Warm the tamarind, erythritol, fish sauce and chili into a thin sauce in the same pan.
- Halve the eggs, sauce over the cut side, crisp shallots on top. They soften within ten minutes, so serve them straight away.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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