What's the origin of the name "Son-in-Law Eggs"?

The name "Son-in-Law Eggs" originated from a Thai tradition where a mother would make these eggs to impress her son-in-law. It's a fun and playful name for this dish.

Can I use chicken eggs instead of duck eggs?

Yes! You can use chicken eggs instead of duck eggs in the recipe. The taste might be slightly different, but it will still be delicious.

How do I achieve the right consistency for the tamarind sauce?

To achieve the right consistency for the tamarind sauce, start by adding a small amount of water to the tamarind pulp and let it soak for a few minutes. Then, using a strainer, separate the liquid from the pulp. Gradually add water to the liquid until you reach a thick yet pourable consistency.

Can I make a larger batch of the sauce and store it for later use?

Absolutely! You can make a larger batch of the tamarind sauce and store it for later use. Just make sure to keep it in an airtight container and refrigerate it. It should last for a few weeks, and you can easily use it whenever you want.

Thai Son-in-Law-Eggs (Kai Look Keuy)

Name: Thai son-in-law eggs (Kai Look Keuy)
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 cup sliced shallots; ½ cup oil (high smoke point oil, such as grapeseed, vegetable, or canola oil); 6 eggs (raw, uncooked duck or chicken eggs); water (enough to submerge the eggs for hard boiling); 2 cups oil (high smoke points oil like grapeseed oil, vegetable oil, or canola oil ); ½ cup palm Sugar or brown sugar; 1/4 cups tamarind concentrate; 2 tablespoons fish sauce; Fried Shallots (or make your own crispy fried shallots with this simple recipe); Cilantro leaves, chopped for garnishing; fresh or dried red peppers. Use Thai peppers for the extra heat or red bell peppers for the extra crunch and color.

Description

Thai son-in-law eggs (Kai Look Keuy) 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.

Ingredients

Scale

Fried Shallots

1 cup sliced shallots
½ cup oil (high smoke point oil, such as grapeseed, vegetable, or canola oil)

Medium to hard-boiled eggs

6 eggs (raw, uncooked duck or chicken eggs)
water (enough to submerge the eggs for hard boiling)
2 cups oil (high smoke points oil like grapeseed oil, vegetable oil, or canola oil )

Dressing

½ cup palm Sugar or brown sugar
1/4 cups tamarind concentrate
2 tablespoons fish sauce

Garnishes

Fried Shallots (or make your own crispy fried shallots with this simple recipe)
Cilantro leaves, chopped for garnishing
fresh or dried red peppers. Use Thai peppers for the extra heat or red bell peppers for the extra crunch and color.

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Instructions

Begin by preparing the eggs. Make hard or medium-boil the eggs to achieve the perfect balance of soft yolks and firm exteriors. Once done, plunge the boiled eggs into cold water to help with easy peeling. Peel the eggs and set them aside to cool at room temperature.
Fry the sliced shallots in oil at medium-low heat until light brown, 5-7 minutes. Remove with a strainer and set aside to cool. Use store-bought fried shallots or this homemade recipe to make crispy fried shallots for more detailed instructions.
Next, we will be deep-frying the eggs. Deep fry the hard-boiled eggs in hot oil until the outer surface of the eggs, the egg white part, turns golden brown and lightly crispy. Remove the eggs with a slotted spoon or a strainer into a serving dish lined with paper towels and let cool.
Make the dressing by combining tamarind juice, fish sauce, and sugar. Simmer in a saucepan over medium heat, stirring often with a whisk or wooden spoon until sugar dissolves and the sauce thickens to the consistency of maple syrup.
Adjust with more sugar, fish sauce, or tamarind paste as needed. The flavor tends to lean towards a sour note. But adjust for your own taste buds! Set aside for drizzling over the eggs later. Next, slice the eggs with a sharp knife. A small serrated knife helps. Slice the eggs in half and plate the halved eggs on a serving platter.
Drizzle the dressing evenly over the top of the eggs. Add fried shallots, cilantro, and red peppers to taste. Pour any leftover sauce into a small bowl and serve that with the eggs! That’s it. Enjoy!

Notes

Use a slotted spoon to carefully lower the eggs into the hot oil to prevent splattering.
Strain and save the excess oil for use if it's not too burned or diluted with egg particles.
Adjust the level of spiciness in the sauce by adding more or fewer hot pepper according to your preference.
To achieve the right consistency of the tamarind sauce, dissolve the tamarind paste or concentrate in hot water before adding the other ingredients.

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Prep Time: 10
Cook Time: 20
Category: Appetizers
Method: Frying
Cuisine: Thai