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Khai Luk Koei (Son-in-law's Eggs)

24 Quail's eggs -or-
8 Hen eggs (if you don't have quail eggs)
4 tb Shallots; (purple onions), thinly sliced
3 tb Fish sauce
1 tb Dark sweet soy sauce
2 tb Honey
1/2 ts Prik phom (ground red chillies)


The eggs are hard boiled then shelled. If you are using hen's eggs, cut them in half. They are then stir fried in a little oil on medium heat until they are beginning to crisp and then removed from the pan and placed on the serving platter.


Add the shallots to the pan and saute until they are beginning to crisp. Remove about half of the shallots and set aside.


Combine the remaining ingredients of the sauce, and add them to the wok or skillet and stir until the sauce thickens.


Pour the sauce over the eggs; then sprinkle the reserved shallot flakes on top.


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