Thai Son-in-Law Eggs is a simple recipe that uses hard-boiled eggs, deep-fried until the skin is golden brown, then served with a perfectly balanced dressing made from tamarind juice, fish sauce, and palm sugar. This recipe is best paired with fried shallots as a garnish for that slightly crispy taste to tie all the flavor profiles together in one bite. It’s mouthwateringly delicious!
I’ve recently had access to duck eggs from a friend, and immediately, a few tasty dishes came to mind. One of them is this Thai son-in-law eggs recipe. If you have duck eggs, this is a good recipe to try. If you don’t have duck eggs, chicken eggs will not disappoint at all. The secret is in the sauce and I have a good one for you to try. Let’s get started!
Son-in-Law Dressing or Pad Thai sauce
The sauce used for the Son-in-law eggs is exactly the same sauce that is used in my Pad Thai recipe. I’m fairly certain that most, if not all of you, have had Pad Thai before. This recipe calls for tamarind juice (sauce/paste/pulp). You can either buy canned tamarind juice or make your own from the pulp. Check out my homemade tamarind sauce made from the tamarind pulp here. If you are not familiar with tamarind, check out this post where I explain what tamarind is.
Where to buy ingredients for the Son-in-law egg recipe?
I highly recommend going to your nearest Asian market to buy a few ingredients for this recipe. If you prefer not to go out to shop right now, check out these links to make online purchases and have them delivered right to your own front steps!
Fried Shallots (if you prefer not to make your own)
Son-in-law eggs as an appetizer
This dish is a perfect Thai starter recipe for dinner parties. My guests go wild each time I serve this dish. Beware, they disappear fast. Very fast. It’s always a good idea to double up on the recipe if serving at a dinner party or potluck. Try it for your next gathering!
How to make Son-in-law eggs
Remove the outer shells of the shallots and slice into thin pieces for deep frying. Then fry the shallots in oil until golden brown, remove with a strainer and set aside to cool.
Prepare a pot of water to boil the eggs, once done peel the eggshells and dry off with a paper towel. Deep fry the eggs in oil until the egg white part turns golden brown. Remove with a strainer over paper towels and let cool.
Make the dressing combining tamarind juice, fish sauce, and sugar. Simmer in a saucepan over medium heat until thick. Set aside for drizzling over the eggs.
Slice the fried eggs in half using a small sharp knife. Drizzle the dressing evenly over each halved egg.
Add fried shallots, cilantro, and red peppers to taste. That’s it. Enjoy!Print