4 to 6 servings This sweet and salty Thai specialty has an intriguing name. The most interesting explanation is that this dish was served to new sons-in-law as a tongue-in-cheek warning of what might happen to them if they step out of line.
Place in a pot in a single layer: Unshelled eggs, from the refrigerator
Cover them by 1 inch with: Cold water
Bring to a boil over high heat. Promptly remove the pot from the heat, cover, and let the eggs stand: 8 to 12 minutes for large eggs, or 11 to 15 minutes for extra-large and jumbo eggs (6 to 10 minutes for small and medium eggs). For room temperature eggs, subtract 1 minute from these cooking times. The lower amount of time will yield eggs that have set whites and barely set yolks, while the higher amount of time will yield eggs that are hard-cooked all the way through. When the eggs are done, run cold water over them to stop the cooking.
To peel hard-boiled eggs, crack the shell all over and roll the egg gently between the palms of your hands to free the thin tough skin from the egg and make shelling easier. Find the air cell and start peeling from there, peeling away the inner membrane along with the shell. Rinse the eggs after shelling to remove any shell fragments.
To slice eggs smoothly, dip a knife blade into water before slicing. Hard-boiled eggs are best stored in their shells in the refrigerator. A peeled hard-boiled egg should be used within a few days.
STEAM METHOD
Have ready: Unshelled eggs, from the refrigerator
If using a steamer insert, gently place the eggs inside, bring 1½ inches of water to a rapid boil in a pot, and fit the insert onto the pot. If using a steamer basket, place it inside the pot, bring the water to a boil, and gently place the eggs in the basket with long-handled tongs. Cover immediately and steam the eggs on high heat for 8 minutes for large eggs with a set white and fudgy yolk, or 11 minutes for eggs that are firm all the way through. For room temperature eggs, subtract 1 minute from these cooking times. As the eggs cook, fill a bowl with ice water. Immediately transfer the eggs to the ice water and cool completely. Peel as directed in I.
4 large shallots, peeled and sliced into thin rings
½ cup cornstarch or flour
Salt
(Curry powder)
Sub-recipe steps
Heat to 325°F in a small heavy saucepan: 1 inch vegetable oil
Toss together in a bowl: 4 large shallots, peeled and sliced into thin rings; ½ cup cornstarch or flour
Separate the shallot rings as you toss them. Fry the shallots in several batches until golden. Remove with a spider or slotted spoon to a plate lined with paper towels and immediately sprinkle to taste with: Salt; (Curry powder)
Once cool, they will keep for a month at room temperature in a tightly covered container, although they are best when used immediately.
Salt
2 small, dried red chiles
¼ cup palm sugar or packed brown sugar
2 tablespoons fish sauce
2 tablespoons water
1 tablespoon seedless tamarind pulp or extract
Cilantro
Lime wedges
Sliced cucumber
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 6 Hard-Boiled Eggs, cooked until the yolks are not quite set (7 to 8 minutes for large eggs)
1 inch vegetable oil
1 Crispy Fried Shallots
Salt
2 small, dried red chiles
¼ cup palm sugar or packed brown sugar
2 tablespoons fish sauce
2 tablespoons water
1 tablespoon seedless tamarind pulp or extract
Cilantro
Lime wedges
Sliced cucumber
Let's Cook
Step 1.
Prepare: 6 Hard-Boiled Eggs, cooked until the yolks are not quite set (7 to 8 minutes for large eggs)
Step 2.
Cool and peel as directed. Meanwhile, pour into a deep saucepan, skillet, or wok: 1 inch vegetable oil
Step 3.
Heat to 350°F over medium-high, then reduce the heat to maintain that temperature. Add the peeled eggs to the oil and fry, turning occasionally, until golden brown all over, 5 to 8 minutes. Transfer the eggs to a cutting board. Use the same oil to make: Crispy Fried Shallots
Step 4.
When golden, transfer the shallots with a spider or slotted spoon to paper towels to drain, and sprinkle lightly with: Salt
Step 5.
Add to the hot oil and fry very briefly, about 10 seconds, until crisp: 2 small, dried red chiles
Step 6.
Transfer the chiles to the plate with the shallots. Combine in a small saucepan: ¼ cup palm sugar or packed brown sugar; 2 tablespoons fish sauce; 2 tablespoons water; 1 tablespoon seedless tamarind pulp or extract
Step 7.
Bring to a simmer and cook briefly until thickened and syrupy. Halve the eggs lengthwise and pour the sauce over them. Chop the fried chiles and sprinkle over the eggs, then top with the fried shallots. Serve with: Cilantro; Lime wedges; Sliced cucumber
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