- Add enough oil to a medium saucepan so that it comes up about 2 inches high. Place pot on medium-high heat. Once oil is hot, gently drop hard-boiled eggs into it. Stir eggs around to ensure even browning. Once egg exteriors are thoroughly browned, remove with a slotted spoon, slice them in half with a serrated knife, and arrange halved eggs on a serving platter.
- Place a medium skillet over medium heat and add sugar, fish sauce, tamarind, and water; bring mixture to a gentle boil, stirring constantly. The sauce should have the consistency of maple syrup. If at this point the sauce is still too thin, reduce it a bit more. If it is too thick, add a little more water to thin it out. Once you have the desired consistency, remove skillet from heat and pour sauce over prepared eggs.
- Sprinkle J Basket Crispy Fried Onions over the top of the eggs. Garnish with red pepper and cilantro leaves. Serve son-in-law eggs with steamed Dynasty jasmine rice or Nishiki premium rice
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