Son In Law Eggs, Low Carb


Son In Law Eggs

  • Servings: 4
  • Difficulty: Easy
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I had these Son In Law Eggs a few years ago and I always remembered them because they were so delicious. I have altered the traditional recipe slightly to remove the sugar and add a few extra vegetables. The sauce is a fantastic combination of salty, sour and sweet. I like to add fried red onion and sliced red capsicum to top off. Perfect as a light lunch or dinner they are best eaten freshly made. 

Tips when making this dish, make sure you dry the boiled eggs completely with paper towel before adding to the oil as any extra water will explode in the oil. Be very careful as the oil may spit and burn when you add the eggs, and as you turn them. Also keep a close eye on the red onion as it fries as it can burn very quickly. Enjoy!!!



  • 8 hard boiled eggs, cooled and peeled
  • 1/3 cup oil for frying
  • 1/2 red onion sliced finely
  • 1/2 red capsicum sliced finely
  • fresh coriander leaves to serve


  • 2 tsp tamarind paste
  • 2 tbsp fish sauce
  • 2 tbsp water
  • 2 tbsp Natvia powder – Blend of Stevia and Erythritol


SIL Eggs Ing RS CC

  1. There are a few ways to hard boil eggs and this is the method I use. Hard boil the eggs by adding them to a saucepan and then cover them with cold water. Put on the lid and put over high heat. Once the water comes to the boil turn the heat down slightly and replace the lid onto the top of the saucepan leaving a gap. Ensure that the water doesn’t boil too rapidly or the egg shell will break during cooking and the uncooked egg may leak. Boil gently for 10 minutes, drain the hot water and fill the saucepan with several changes of cold water. Crack the top and bottom of the eggs on the side of the saucepan and put back into the pan as the cold water is filling. Allow the eggs to sit in the cold water as you begin to peel them. Peel removing all the shell and outer membrane and pat dry.
  2. SIL Eggs Fry RS CCHeat the oil for frying in a wok over high heat. The oil is ready when you add a piece of the onion and it begins to fry. Keep an eye on the heat to make sure the oil doesn’t overheat. Turn down if you find the oil starting to smoke.
  3. Add the onion to the oil and fry until golden in colour. Remove from the oil and drain on paper towel, set aside.
  4. Add the eggs to the oil and fry until golden brown turning gently to cover all surfaces. This may take 5 minutes or so. Once golden, remove from the oil and drain on paper towel.
  5. Remove the majority of the oil from the wok, keeping some in reserve. Fry the red capsicum slices quickly to keep their shape, remove from the wok, turn off the heat and put the capsicum aside. Drain off the remaining oil.   
  6. Add the sauce ingredients to the wok and turn on the heat again to high. Let the sauce simmer, stirring to prevent sticking until the sauce thickens slightly. Taste carefully (as it will be hot) to see if you need to add a little more fish sauce or Natvia to adjust the salt, sweet and sour flavours. 
  7. Cut the fried eggs in half, place on a plate and top with fried onion, red capsicum slices and fresh coriander leaves. Sprinkle over the sauce to serve. 


Copyright 2018 Food Facts for Healthy Eating