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!
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Frying
- Cuisine: ThaI
Keywords: Son in law eggs. Thai food. Simple Thai food