Thai Son-in-Law Eggs Recipe for Fried Boiled Eggs with Tamarind Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Thai Son-in-Law Eggs Recipe for Fried Boiled Eggs with Sweet Tamarind Sauce

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This Thai son-in-law eggs recipe makes kai look keuy, crispy fried soft-boiled eggs drizzled in a sweet tamarind sauce and sprinkled with fresh fragrant coriander, spicy dried chillies, and crunchy fried shallots and garlic. Eat them on their own as a light breakfast or snack, or as the Thais do with steamed rice to make a meal out of them.

Our Thai son-in-law eggs recipe for kai look keuy makes golden-brown fried soft-boiled eggs with an ever-so-slightly crispy skin. They’re drizzled in a sweet and sour homemade tamarind sauce (although you could be very generous with the sauce and drown the things in it if you like) and sprinkled with fresh coriander (cilantro), spicy dried chillies, and crunchy fried shallots and crunchy fried garlic.

This is the next eggs recipe in our re-launched decade-old series of Weekend Eggs recipes of breakfast eggs dishes from around the world, which we’re posting every Friday. The first, which we published last week, was the Calabrian iteration of a Southern Italian dish called Eggs in Purgatory featuring the Calabrian specialty d’nduja.

But before I tell you about this Thai son-in-law eggs recipe, we have a favour to ask. Grantourismo is reader-supported, which means we rely on income generated from our readers to continue to publish recipes and food stories. If you’ve made and enjoyed our recipes, please do consider supporting Grantourismo.

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Now let me tell you about this recipe for Thai son-in-law eggs or kai look keuy.

Thai Son-in-Law Eggs Recipe for Fried Boiled Eggs with Sweet Tamarind Sauce

This Thai son-in-law eggs recipe makes a popular snack in Thailand, where they’re eaten with steamed rice – and our Thai friends tell us they have fond memories of their mums and grandmas making these for them as an after-school snack when they were kids. These are a close cousin to the variety of Chinese eggs called ‘tiger skin eggs’ (虎皮蛋), cooked and fried with the same technique.

You can also eat your son-in-law eggs as a snack on their own or with rice, or as one dish of an array of Thai dishes if you’re cooking up a Thai feast, however, we reckon these make a fantastic weekend breakfast or brunch, and if it’s Sunday you can wash them down with a glass of bubbly.

Tips to Making This Thai Son-in-Law Eggs Recipe

Just a few tips for this Thai son-in-law eggs recipe. It is important to make the eggs soft-boiled. Use our recipe for perfect boiled eggs here. We need the egg whites to be firm enough not to break or fall apart, but we still want soft yolks, so around 5 1/2 to 6 minutes is perfect.

It’s also important to use a high smoke point oil, such as rice bran oil as 190˚C is close to smoke point for some oils. Note that the reason we’re deep-frying at such a high temperature is to make the surface of the eggs golden brown while keeping the yolks soft.

While you can make fried shallots and garlic, this is one kitchen task that I very rarely get right. I either have the oil too low a temperature and the shallots and garlic never crisp or I leave them in too long and they turn out a little bitter. We buy jars of them from our local market, but you can get fried shallots and fried garlic on Amazon.

We can get fresh tamarind all year around, so we make a paste from it by soaking the tamarind in hot water and squeezing it. However we know that it is not available fresh everywhere, so try your local Chinese or Asian grocer for tamarind paste.

When it comes to fish sauce, we recommend the Thai fish sauce, Megachef for its reliability and availability as much as its quality.

There are many recipes for this dish out there that add all kinds of ingredients to the sauce, such as ginger, galangal, lemongrass, and shallots. We recommend following this more traditional Thai son-in-law eggs recipe before experimenting with those ingredients so you can try the classic sweet and salty tamarind sauce before you play around with it.

To turn this into a really filling breakfast, most Thai people serve this with steamed jasmine rice.

Thai Son-in-Law Eggs Recipe

Thai Son-in-Law Eggs Recipe for Fried Boiled Eggs with Tamarind Sauce. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Thai Son-in-Law Eggs Recipe

This Thai Son-in-Law Eggs recipe makes kai look keuy, crispy fried soft-boiled eggs that are drizzled in a sweet tamarind sauce and sprinkled with fresh fragrant coriander, spicy dried chillies, and crunchy fried shallots and garlic. Eat them on their own as a light breakfast or snack or as the Thais do with steamed rice to make a meal out of them.
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Thai
Servings made with recipe2 People
Calories 1181 kcal

Ingredients
 
 

  • 2 tbsp tamarind juice
  • 2 tbsp palm sugar
  • 1 tsp water
  • 1 tbsp fish sauce
  • 6 eggs
  • 1 cup neutral vegetable oil or rice bran oil

Garnish

  • fried shallots
  • fried garlic
  • Dried chilies - optional
  • Coriander leaves

Instructions
 

  • Boil the eggs using this method. We want soft-boiled eggs, so set them for 6 minutes. Carefully peel and dry the eggs ready to be deep-fried.
  • To make the sauce, add the palm sugar, tamarind, water and fish sauce to a saucepan. Simmer until the palm sugar has dissolved and the sauce is thickened slightly. Taste and adjust seasoning, it should be sweet and salty. Keep warm.
  • To deep fry the eggs, use a small, tall saucepan and add enough oil to a depth to cover half of an egg. Turn the heat up to reach a temperature of 190°C (375°F). Have a plate lined with kitchen paper ready for the deep-fried eggs.
  • Using tongs, place the eggs carefully into the pan and fry one side at a time. We want the colour to be a light golden brown. Roll the eggs over when one side is done, roughly one minute.
  • Carefully take out the eggs and place on the plate lined with kitchen paper.
  • Have a serving plate ready, as well as the condiments.
  • Using a very sharp knife, halve the eggs and place on the serving plate. Pour over the sauce and sprinkle over the fried shallots and fried garlic. Garnish with the chillis and coriander.
  • To make a filling meal out of this, serve with steamed jasmine rice.

Nutrition

Calories: 1181kcalCarbohydrates: 14gProtein: 17gFat: 122gSaturated Fat: 93gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 491mgSodium: 920mgPotassium: 212mgFiber: 1gSugar: 11gVitamin A: 714IUVitamin C: 1mgCalcium: 79mgIron: 2mg

Please do let us know if you make our Thai son-in-law eggs recipe for kai look keuy as we’d love to know how they turn out for you.

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AUTHOR BIO

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Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

6 thoughts on “Thai Son-in-Law Eggs Recipe for Fried Boiled Eggs with Sweet Tamarind Sauce”

  1. Hello Terence, this recipe worked for me! They were so delish! So pleased you’re bringing back your Weekend Eggs series. I also made your Eggs in Purgatory recipe and it worked a treat! :)5 stars

  2. I was always scared of making this dish because I thought the eggs would be too fiddly to make, but this actually turned out great. A couple of eggs were closer to medium-boiled, but I did go past 6 minutes as I was scared the eggs would fall apart at 5 minutes. Next time I’ll brave 5-51/2 minutes! Kids loved these and were fascinated that they were deep fried but soft inside! No chilli for them though…5 stars

  3. Hi Linda, thanks for that. I’ve been putting permanent marker on eggs for months now!
    Glad the Eggs in Purgatory worked out as well. It’s delicious.
    Cheers,
    T

  4. Hi Jennifer, so glad that worked out for you. If you go for less time, make sure you use older eggs as they’re way easier to peel when you’re going for softer-boiled eggs. It is like a very happy surprise when you cut into them! It never gets old!
    Cheers,
    T

  5. Hi Terrence, made these yesterday (also used your tips for boiling eggs, thank you) and they were absolutely perfect. But in lockdown here and trying to avoid the crowded supermarkets even for ‘essentials’ like dried chilies and fried shallots/garlics ;) We happened to have some fresh basil, which was wonderful, but needed the texture. What do you recommend for crunch instead or do you have a recipe for frying shallots/garlics? We tried before but they did not crispen up. Thank you.5 stars

  6. Greetings Helena,
    I think I’ve only ever managed to make fried shallots/garlic one without ruining them. I’m going to have to try again.
    With the shallots, put a paper towel on a plate, finely slice the shallots and place on the plate. Sprinkle with salt and leave for at least 15 minutes. With another paper towel dry off the shallots. Oil in a wok over medium high heat and add the shallots, do not wait for the oil to come up to temperature. Remove the shallots with a mesh skimmer when they are golden brown – but work quickly as they will start to burn. Spread out over a baking tray lined with more paper towels. They ‘should’ become crispy. A restaurant once showed me that they place the trays on a shelf about the ovens so they stay warm and dehydrate further.
    For the garlic, it’s the same technique but over lower/low heat.
    Good luck!
    T

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