by Susan Ellis
Boiling eggs is easy enough but the timing needs to be just-so to achieve an egg without rubbery whites and a chalky yolk.*
Mission accomplished, Bhan Thai.
This Son-in-Law Eggs appetizer ($6.50) is boiled eggs, deep-fried in a light batter, then topped with a sweet, spicy sauce and fried scallion and served atop shredded cabbage.
This is a nice and light appetizer that won't sabotage the rest of your meal.
As for the origins of this traditional Thai dish, the blog Almost Bourdain has a couple possibilities, both charming.
*The best method I've found for boiling eggs comes from Sur la Table's Tips Cooks Love: Cover eggs with cold water, bring water to a simmer. Remove from heat, cover, and let sit for 15 minutes. Pour out most of the water, then cover eggs with cold water and let stand until eggs are cool.