Son-in-Law Eggs. Anyway, these son-in-laws eggs are very good eggs. It's a simple dish with lots of flavor-tangy, savory, syrupy, and a little spicy. The taste is similar to my Malaysian sweet and sour eggs, but the eggs are first hard-boiled, deep-fried, and then topped with tamarind sauce.
In Thai legend, a protective mother's subtle devices led to the creation of son-in-law eggs, or kai look keuy. Upon learning that her daughter wasn't being treated well by her son-in-law, the. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. You can cook Son-in-Law Eggs using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Son-in-Law Eggs
- Prepare 3-4 of shallots, peeled and sliced thinly lengthwise.
- Prepare 1/2 cup of vegetable oil, plus more for deep frying.
- You need 4 of eggs, 8-10min boiled and peeled (duck eggs for rich yolk).
- Prepare 1/2-3/4 cup of palm sugar, packed or ¼ cup brown sugar.
- Prepare 1/4 cup of Thai fish sauce.
- Prepare 2-3 tablespoons of tamarind (you can buy it in the tub from Asian shop).
Son In Law Eggs, or 'khai luuk kheuy' is a salad made from deep-fried hard boiled eggs, which have been cut into halves or quarters, and topped with a sour & sweet tamarind sauce and fried shallots. I've heard many stories as to the origin of this dish's name… but they all conflict. Just about every Thai mother has made son-in-law eggs for her kids. Boiled eggs are fried until golden brown and served with sweet and sour sauce.
Son-in-Law Eggs step by step
- Add the sliced shallots and 1/2 cup of vegetable oil to a small pan on low heat. Stirring constantly, cook the shallots until they are golden brown and crispy. With a slotted spoon, transfer the fried shallots to a paper towel-lined plate; set aside..
- Add enough oil to a medium pan or wok. Place the wok on medium-high heat. Once the oil is hot, gently drop the boiled eggs into it. Stir the eggs around to ensure even browning. Once the surface are thoroughly browned, sift them out with a slotted spoon, slice them in half, and arrange the halved eggs on a serving platter..
- Discard the oil in the same pan, add the palm sugar, fish sauce, tamarind, and water to it; bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check for consistency. The sauce should have the consistency of maple syrup. Once you have the right consistency, remove the pan from heat and pour the sauce over the prepared eggs..
- Sprinkle the fried shallots over the top of the eggs. Garnish with red chilies and coriander leaves. Serve son-in-law eggs with steamed jasmine rice..
Son-in-law Eggs have all the Thai flavors: sweet and sour, with or without heat. For the adult version, fried chili peppers are served on the side. These Son-In-Law Eggs pack a flavor punch both sweet and sour thanks to the tamarind sauce and stevia (or sugar) used to make it. We made this tamarind sauce make by squeezing tamarind in warm water and the stevia tea from dried stevia leaves. The coconut aminos (instead of soy sauce) and fish sauce finish off its powerfully, zesty taste.