Have you ever tried Thai Son-in-Law Eggs? This simple yet flavorful recipe will take your taste buds on a journey to Thailand. Imagine soft-boiled eggs, deep-fried until golden brown, and topped with a perfectly balanced dressing made from tamarind juice, fish sauce, and palm sugar. The combination of textures and flavors in this dish is simply divine!
Why You’ll Love This Recipe
- It’s delicious! Thai Son-in-Law Eggs offer a unique combination of soft-boiled eggs with crispy exteriors bathed in a sweet and sour tamarind sauce.
- Addictive flavors and texture. The creamy insides of the eggs complement the crispy fried shallots and tangy sauce, creating an explosion of flavors in every bite.
- A fun history and story! This dish is not only a feast for your taste buds but also a conversation starter with its humorous name and intriguing history.
- Son-in-law eggs as an appetizer. This dish is a perfect Thai starter recipe for dinner parties. It’s always a good idea to double up on the recipe because they disappear fast!
The legend of the son-in-law eggs recipe
Thai Son-in-Law Eggs, or “Kai Look Keuy,” is a beloved Thai snack with an amusing name and heartwarming story. Legend has it that a mother-in-law would prepare this dish to show her soon-to-be daughter’s husband a glimpse into his future. By using deep-fried eggs, the mother-in-law would subtly hint at the consequences of mistreating her daughter. It’s a playful and lighthearted tradition that has become a popular dish enjoyed by many.
How Son-in-law’s eggs are prepared
To make Thai Son-in-Law Eggs, start by hard or medium-boiling the eggs. Once they’re cooked, plunge them into cold water to make peeling easier. Fry sliced shallots until light brown, then set them aside to cool. Next, deep-fry the boiled eggs until they turn golden brown and crispy on the outside. For the dressing, simmer tamarind juice, fish sauce, and sugar until the sauce thickens. Slice the eggs and drizzle the dressing over them. Finally, garnish with fried shallots, cilantro, and sliced hot peppers for an extra kick.
Ingredients for Thai son-in-law eggs recipe
- Fresh duck eggs or chicken eggs
- Frying oil
- Tamarind paste or concentrate
- Palm sugar
- Fish sauce
- Sliced red peppers or hot pepper flakes (optional)
- Fresh cilantro
Son-in-Law sauce (Pad Thai sauce)
The sauce used for Thai Son-in-Law Eggs is a sweet tamarind sauce similar to the one used in authentic Pad Thai recipes. You can either buy tamarind concentrate or make your own paste from tamarind pulp. The sauce adds a delightful combination of sweet, sour, and tangy flavors to the dish.
How to Make Thai Son-in-Law Eggs Recipe
- Begin by preparing the eggs. Boil them to achieve the perfect balance of soft yolks and firm exteriors. Once cooked, peel the eggs and let them cool.
- Fry sliced shallots in oil until light brown, then set them aside to cool.
- Deep-fry the boiled eggs until golden brown and crispy on the outside. Remove them from the oil and let them cool.
- Make the dressing by combining tamarind juice, fish sauce, and sugar. Simmer the sauce until it thickens to the consistency of maple syrup. Adjust the flavors to your liking.
- Slice the eggs and place them on a serving platter. Drizzle the dressing over the eggs.
- Garnish with fried shallots, cilantro, and sliced hot peppers. Serve with any leftover sauce on the side.
Once the eggs are fried to a golden brown, garnish the dish with crispy fried shallots, deep-fried crispy garlic, sliced hot peppers, and fresh coriander leaves. These garnishes not only enhance the flavors but also add a delightful pop of color.
Helpful Kitchen Notes and Tips
- Use a slotted spoon to lower the eggs into the hot oil to prevent splattering.
- Strain and save any excess oil for future use.
- Adjust the level of spiciness in the sauce by adding more or fewer hot peppers according to your preference.
- Dissolve the tamarind paste or concentrate in hot water to achieve the right consistency for the sauce.
What to Serve With Thai Son-in-Law Eggs
Thai Son-in-Law Eggs are often served with fragrant jasmine rice. Combining the crispy eggs with fluffy rice creates a satisfying and comforting meal. Don’t forget to add generous amounts of crispy fried shallots or garlic on the side for extra flavor and crunch.
Variations on Thai son-in-law eggs (Kai Look Keuy)
For a vegetarian version, use firm tofu instead of eggs and follow the same frying process to achieve crispy exteriors.
If fresh tamarind is unavailable, fresh lime juice is an excellent substitute for tamarind paste.
Thai Son-in-Law Eggs are best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply fry the eggs in a pan over low heat before serving.
Thai Son-in-Law Eggs, with their amusing name and delectable taste, are a must-try dish for anyone eager to explore the rich flavors of Thai cuisine. Whether as a delightful snack or part of a scrumptious meal, this simple recipe is worth trying and sharing with friends and family.
So, roll up your sleeves, fry those eggs to a crispy golden brown, and savor the magical blend of sweet, sour, and spicy Thai flavors in every bite of Thai Son-in-Law Eggs.