Go Back
+ servings
Thai Son-in-Law Eggs Recipe for Fried Boiled Eggs with Tamarind Sauce. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
Print Recipe
5 from 3 votes

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 Time15 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Thai
Servings: 2 People
Calories: 1181kcal
Author: Terence Carter

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. 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: 1181kcal | Carbohydrates: 14g | Protein: 17g | Fat: 122g | Saturated Fat: 93g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 491mg | Sodium: 920mg | Potassium: 212mg | Fiber: 1g | Sugar: 11g | Vitamin A: 714IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg