Son-in-law eggs also are known as “Khai Luuk Kheuy” a funny name for a dish.
There are a couple different stories on the history of Son In Law Eggs, but the most common is that a Mother-in-law will cook these for her son-in-law if she thinks he is being unkind to her daughter. It will remind him that his family jewels could well end up fried on a plate if he doesn’t clean up his act.
But some says the fascinating name for this dish comes from a story about a prospective bridegroom who very much wanted to impress his future mother-in-law and devised a new recipe based on the only dish he knew how to make- Boiled eggs.
This is one of the most popular dishes for kids in Thailand. This fried hard boiled eggs with sweet, salty and sour tamarind sauce represent what people love about Thai cuisine. It may look complicated to make but it’s quite easy.
The first time I made them in my Hometown in a family get-together, the kids of my brother and sisters literally yelled “WOW!” at how good they are. This sweet yet tangy eggs; make a wonderful buffet party dish.
Prepare time: 10 min
Cook time: 15 min
Ready in: 25 min
- 4 eggs
- vegetable oil )for deep frying)
- 1/3 cup of thinly sliced fried onion
- 1 tbsp. chilli flakes
- 2 tbsp. tamarind paste
- 2 tsp. fish sauce
- 2 tbsp. palm sugar
- 1/3 cup of Coriander leaves
- 1/2 cup water
- 1 lemongrass stem
- Boil eggs in a saucepan of boiling water for 5-6 minutes. Drain. Refresh under cold running water. Carefully peel eggs, than pat dry thoroughly with paper towel. Set aside.
- For the chilli caramel sauce, place the sugar and water in a saucepan over medium heat. Keep stirring, for 2 minutes until the sugar dissolves.
- Add tamarind, fish sauce to taste and lemongrass. Bring to a simmer. Reduce heat to medium-low. Simmer for 5 minutes or until mixture thickens slightly. Remove from heat and stir in chilli flakes. Keep warm.
- Heat oil in a wok one-third full with the oil. Add eggs and deep-fry for 4 minutes or until golden and blistered. Drain on paper towel.
- Halve eggs and arrange on a serving plate. Drizzle generously with warm chilli caramel. Top with the fried shallot, chilli flakes and coriander leaves.