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
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.
1 cups sliced shallots
½ cup oil (high smoke point oil, such as grapeseed, vegetable or canola oil)
Water (enough to submerge the eggs for hard boiling)
3 cups oil (high smoke point oil like grapeseed oil, vegetable oil or canola oil )
4 oz or ½ cup palm sugar or brown sugar
2 Tbsp tamarind juice
2 Tbsp fish sauce
Fried Shallots-(See Recipe card for instruction)
Red peppers sliced very thinly. Use Thai peppers for the extra heat or use red bell peppers for the extra crunch and color.
- Fry the shallots. Heat the oil in a medium-sized pot on medium-high heat. Wait until the oil is hot, add the sliced shallots, and let it cook 3-5 minutes or until very light brown. Stirring just enough to help distribute the heat evenly over the fried shallot
- Once the shallots are light golden brown, remove from the oil with a strainer, place on a plate lined with paper towels and let cool.
- Combine the dressing ingredients in a saucepan and let simmer on medium heat until the sugar melts completely; anywhere from 5-8 minutes depending on the heat level of your stovetop. Be sure to stir often so it doesn’t burn or boil over. Once the sauce thickens, turn the heat off and set aside to let cool.
- Boil the eggs in water anywhere from 5-8 minutes as you would normally boil your eggs. I prefer mine on the softer side. Once done, remove the eggs, then submerge the eggs in cold water to speed up the cooling process. Once the eggs are cool enough, peel off the shells, wipe dry with a paper towel and get ready to deep fry the eggs.
- Pour the 3 cups of oil in a deep frying pot over medium-high heat. Wait until the oil is hot and add the hard-boiled eggs using a mesh strainer. Be careful here, the hot oil will splash when adding the eggs.
- Deep fry the eggs until the egg whites are golden brown, remove with a strainer, place on a plate lined with paper towels, and let cool.
- Prepare a serving platter: slice open the fried eggs in half, arrange the egg halves in a circle for easy pouring of the dressing. Drizzle the golden brown dressing evenly over the eggs. Sprinkle fried shallots, cilantro, and red peppers to taste and ready to serve! Enjoy!
- Category: Appetizer
- Method: Frying
- Cuisine: ThaI
Keywords: Son in law eggs. Thai food. Simple Thai food