The son-in-law's eggs

Mrs. Bobbit was not an original. Thai wives with errant husbands have for centuries taken a singular solution to their woes: the husband returns home with too much alcohol in his belly and lipstick on his collar, to be pacified with a blow from the granite sakh (pestle) and relieved of his offending glands, which are typically fed to the pigs or geese so they cannot be restored - a step Mrs. Bobbit omitted :-))))

KHAI LUK KOEI ("SON-IN-LAW'S EGGS")
This dish is traditionally made from quail's eggs, and the name is an alliterative euphemism. The story goes that is a young man is being less than kind to his wife, and then on a regular visit to his mother-in-law, she will give him a salutory reminder that his behaviour has been noted by serving this dish. The message is plain, straighten up and fly right, or his wedding tackle will take the place of the similarly sized eggs in a dish of khai luk koei.

Seriously though, this dish is delicious and easy to make. If you don't have quail's eggs, then use 8 hen's eggs. You can also use the sauce to go with fried eggs or simple omelettes.

INGREDIENTS: (FOR 4 PEOPLE)

24 quail's eggs
4 tablespoons of shallots, (purple onions), thinly sliced
3 tablespoons of fish sauce
1 tablespoon dark sweet soy sauce
2 tablespoons of honey
1/2 teaspoon of prik phom (ground red chilies) (approx)

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 sauté 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.