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Chilli jam with Son in Law eggs


  • Boil the eggs for 6 mins. Then plunge them in iced water and peel when cool enough to handle.
  • Heat oil in a large heavy-bottomed pot (or deep fryer) to 180°C and deep fry the eggs. Then drain well on kitchen paper towels and cut in half. 
  • Serve the Son in Law Eggs on a mound of steamed rice with a dollop of Chilli Jam on the side, garnished with coriander sprigs.


  • 4-6 eggs
  • vegetable oil
  • Chilli jam (as per Snapper on Rice recipe)
  • fresh coriander sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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