Son-in-law eggs

Son-in-law eggs

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 to 6
Author Connie Veneracion


  • 3 tablespoons tamarind paste (available in supermarkets) or 6 tbsps. of fresh tamarind extract
  • 2 tablespoons patis (fish sauce)
  • 3 to 4 tablespoons muscovado sugar
  • 1 onion finely sliced
  • 4 cloves garlic chopped
  • 1 cup vegetable cooking oil
  • 3 eggs hard-boiled
  • 1 to 2 chilies (siling labuyo), finely sliced
  • snipped cilantro for garnish


  • Start by making the sauce so that by the time the sauce is rich and thick, the eggs will still be hot. In a small pan, stir together the tamarind paste (or juice), sugar, fish sauce and half a cup of water. Bring to the boil, lower the heat to medium and continue boiling, uncovered, to reduce.
  • Heat the cooking oil in a wok. Fry the garlic until lightly toasted. Remove with a slotted spoon and drain on paper towels (see related entry). Do the same with the sliced onion (click here for detailed instructions).
  • Son-in-law eggs
  • Crack the eggs and peel off the shells. Cut each egg in half lengthwise.
  • Reheat the oil. Fry the eggs, cut side down, until golden. Depending on the size of your wok (and the depth of the oil), you may have to flip the egg halves for even browning. Scoop out with a slotted spoon and arrange, cut side up, on a plate or shallow bowl.
  • Son-in-law eggs
  • When the sauce is thick, ladle over the eggs. Sprinkle the toasted onion, garlic and sliced chilies on top and around the eggs. Finally, garnish with fresh cilantro leaves. Serve the son-in-law eggs hot.