Our Pad Thai Sauce is perfect for this lazy-person's rendition of the iconic Son-in-Law Eggs. The eggs in this dish are traditionally hard-boiled, then deep-fried, but we've opted for oozy 6-minute eggs instead!
3 Tbsp Mekhala Pad Thai Sauce or to taste
Fried shallots (optional)
Spring onion, chopped (optional)
1. Bring water (enough to cover the eggs) to the boil in a large saucepan.
2. Gently place the eggs in the boiling water. Cook for 6 minutes then quickly transfer eggs to a bowl of iced water to stop them from cooking further.
3. Peel eggs and slice in half.
4. Arrange eggs on serving plate, drizzle over Mekhala Pad Thai Sauce and garnish with fried shallots and chopped spring onion.