Here is another way to cook eggs. Easter is just around the corner. If you haven't tried Chinese Tea Eggs, consider making these Asian-Inspired eggs for Easter because they are way easier. And you cannot believe how yummy they were!
Thai dish, so beautifully known as son-in-law eggs or you want more complicated, Khai Luuk Kheuy. According to a Thai friend of mine, this is usually served as entree or appetizer in Thailand. Noppanat also says Khai means egg and Luuk Kheuy means son-in-law.
You can read a real good detailed history of these eggs here by Ellie of Almost Bourdain. I however used the recipe I adapted from Ju of The Little Teochew, which she nicely adapted from Simple Chinese.
Khai Luuk Kheuy
3 hard boiled eggs
1 tbsp water
2 tbsp palm sugar
2 tbsp tamarind paste
1 tbsp chicken stock
Combine all the above except the eggs in a small pan and bring to boil. Cook it a while until it thickens and remove from heat. Cool it down a bit. This would be your sauce to pair with your eggs.
Deep fried red chilies (I just use raw ones)
Deep fried shallots (I use readymade ones)
Unlike the Chinese Tea Eggs, you need to remove the shells of the eggs to make these. If you don't know how to make hard boiled eggs, refer to the Chinese Tea Eggs. Once you have remove the shells for all the eggs,deep fry them in hot oil until the outer of the skin crisp up and is a beautiful golden hue. Use low heat and keep tossing the pan to turn the eggs around, they will cook up beautifully this way. Drain them on paper towel and cool lightly. Cut them in half and place them on serving spoon or plate. Drizzle them with the sauce and garnish them with the red chillies, fried shallots and a hint of coriander.
Now, is that is not beautiful and easy, what is? I'll make Aaron cook this dish for mum next time if I ever make him my husband!