With a name as intriguing as this, you can send quite a message if you decide to serve son-in-law eggs prior to a wedding. However, this delicious quail egg recipe doesn’t need a special event to be served because it is just so versatile!
While it takes more effort to prepare this meal, the result will be well worth it! The sweet and tangy quail eggs make a stunning buffet party dish! Everyone will love it! If you’re curious about the classic recipe, you can find it here.
HOW TO MAKE SON-IN-LAW EGGS
As always, I take inspiration from the original recipe and make my own version by swapping some ingredients for others. This is my “quail egg interpretation” of the traditional recipe.
Son-In-Law Quail Eggs
- 32 quail eggs
- 3 shallots
- ¼ cup sunflower oil
- ¼ cup brown sugar
- ¼ cup fish sauce
- 2 tbsp tamarind
- 2 garlic cloves
- 2 red chili peppers
- some coriander leaves
- Start by preparing your ingredients: slice the shallots, garlic cloves, and red chilies as thin as you can. Then, chop the coriander.
- Put the quail eggs into a large pan of water and bring them to a boil. As soon as the water is simmering, time the eggs for 3 minutes. Cool the eggs down under cold running water, then proceed to peel them.
- Take the sugar, fish sauce, and tamarind and mix them together in a pan. Heat them up gently and stir until the sugar has dissolved. You can skim the top if you need to. Also, check the taste. If it's both sweet and sour then it's perfect. If not, adjust it with extra sugar, fish sauce, or tamarind.
- In the meantime, take a large frying pan or a wok and pour sunflower oil, about two finger's depth (5cm). Once the oil is simmering add the shallots, garlic, and chilies. Fry these for about 1 minute so they turn golden and crispy.
- Take them out and place them on kitchen paper to remove the excess oil. This can be done hours ahead if you want. Next, you will fry the boiled quail eggs for about 3-4 minutes. You'll know they're ready when the outside turns golden brown. Remove them from the oil and put them on kitchen paper.
- Take a bowl and combine the coriander with the crisp chili, garlic, and shallots. Mix them well and pour the sauce and coriander over the eggs and serve.
To serve the son-in-law eggs, you will want to halve the quail eggs and place them in a medium-sized serving dish.
If you think this is too spicy for you, use only one chili pepper and halve the liquid ingredients. Use water to make up for the half you took out. Just make sure you cook the sauce longer, to allow some of the excess water to evaporate. Stir continuously and when the sauce thickens just a bit, you’re done. Enjoy!