Chatelaine Kitchen

Chatelaine recipe redux circa 1931: Eggs

Our kitchen team hit the Chatelaine archives to find headline-making trends from the past 85 years. This week, eggs are given a delicious 21st century spin!

poached boiled or scrambled eggs

Then: Less is More

The Great Depression had home cooks doing more with less for mealtime fuel. Breakfast could be oatmeal with dates and milk, lunch was poached eggs with rice and cheese, and lesser cuts of meat like ground chuck and heart replace sirloin for dinner.

Now: Everyday eggstraordinary

Son-in-law eggs recipePhoto by Roberto Caruso

Son-in-law eggs recipe
Photo by Roberto Caruso













Home cooking embraces the best of the best from around the world. A zesty chili sauce is the base for these oozing eggs, and they’re topped with crunchy shallots and cilantro.


  • 1 pint grape tomatoes
  • 5 to 6 bird’s eye chilies, stems removed
  • 1/3 cup brown sugar
  • 1 tbsp white vinegar
  • 2 tsp fish sauce
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup chopped cilantro
  • 1/4 cup fried onions


  • PURÉE tomatoes with chilies and sugar in a food processor. Transfer to a saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring frequently, until jam thickens, 15 to 20 min. Stir in vinegar and fish sauce until combined. Set aside to cool.
  • BOIL a large saucepan of water. Add eggs and cook until soft-boiled, 5 to 6 min. Drain, then cover eggs with very cold water. Carefully remove shells from eggs, then pat dry with paper towel.
  • HEAT a small non-stick frying pan over medium. Add oil. When oil is hot, carefully add eggs. Cook, keeping eggs away from the sides of the pan, until browned all over, about 3 min. Transfer to a paper-towel-lined plate.
  • SPOON 1 tbsp chili jam in the centre of each of 4 plates. Place an egg on top. Sprinkle with chopped cilantro and fried onions.

Nutrition (per Serving)

22 g
22 g
363 mg