This savory Thai Son-in-Law Eggs recipe is made with hard-boiled eggs, tangy tamarind purée, rich palm sugar, fish sauce, and crispy fried shallots. The result is a vibrant and decadent dish featuring eggs with a crispy exterior and a fudgy center, drizzled with a balanced sweet, salty, and spicy sauce. This recipe is a perfect main course or side dish, ready in under an hour for four people.
Thai Son-in-Law Eggs Ingredients
For the Shallots:
- 100ml neutral-tasting oil, such as groundnut
- 421 large shallots, finely sliced
For the Sauce:
- 21 shallot, very finely chopped
- 2 tbsp tamarind purée
- 2 tbsp fish sauce
- 35g palm sugar or light brown soft sugar
- 4 lime leaves, roughly bruised, or pared zest from 21 lime
- Salt
- 2 tbsp water
For the Eggs:
- 8 eggs, at room temperature
- 1 tsp curry powder
To Serve:
- 2 chillies, finely sliced
- Leaves from a few coriander sprigs
- Steamed jasmine rice (optional)
- Lime wedges
- Chilli oil
How To Make Thai Son-in-Law Eggs
- Fry the shallots: Gently heat the neutral oil in a frying pan until it is warm, but not yet hot. Add the finely sliced shallots to the warm oil.
- Crisp the shallots: Increase the heat to medium and cook the shallots until they are crisp and a deep golden-brown color. Remove them from the oil with a slotted spoon and drain them on kitchen paper. Set the pan of oil aside—you will use this oil again later.
- Make the sauce: Put all the sauce ingredients (chopped shallot, tamarind, fish sauce, sugar, lime leaves/zest, and 2 tablespoons of water) into a small saucepan. Heat the mixture, stirring constantly until all the sugar has completely dissolved. The finished sauce should have the consistency of a runny honey or maple syrup.
- Season and cool the sauce: Taste the sauce and add a little salt if you think it needs it. Remove the saucepan from the heat and allow the sauce to cool down. Remember to fish out the lime leaves or zest before you serve the dish.
- Boil the eggs: Bring a large pan of water to a rolling boil. Carefully lower the room-temperature eggs into the boiling water and cook them for 7 minutes. This precise cooking time will give you yolks with a slightly soft, fudgy texture. Remove the eggs and immediately cool them down in ice-cold water before peeling them. Set the peeled eggs aside.
- Fry the eggs: Reheat the oil you used to fry the shallots. Add the curry powder to the hot oil, then carefully add the hard-boiled and peeled eggs. Fry the eggs, turning them often, until their exterior is crisp and golden brown, and you may notice the skin starting to blister. Remove the eggs with a slotted spoon and blot them on kitchen paper to remove excess oil.
- Assemble and serve: Cut all of the fried eggs in half and arrange them on a serving dish or individual plates. Drizzle a generous amount of the prepared sauce over the eggs. Finish by sprinkling with the sliced chillies, fresh coriander leaves, and the crispy fried shallots. Serve immediately with steamed jasmine rice (if using), the remaining sauce, lime wedges, and a side of chilli oil for anyone who wants extra heat.
Recipe Tips
- Mind the oil temperature: When frying the shallots, start with warm oil and gradually increase the heat. This slow start ensures the shallots cook evenly and become perfectly crisp without burning the outside before the inside is cooked.
- Use room temperature eggs: Starting with room temperature eggs helps prevent the eggshells from cracking when you lower them into the boiling water. It also contributes to a more consistent final yolk texture.
- The 7-minute egg: Cooking the eggs for exactly 7 minutes is key to achieving that desired “fudgy” yolk. This texture is creamy, holds its shape well, and is the perfect contrast to the crispy fried exterior.
- Don’t skip the tamarind: Tamarind purée provides a crucial tangy, sour flavor that balances the sweetness of the palm sugar and the saltiness of the fish sauce. Use a quality tamarind purée for the best, most authentic Thai flavor.
What To Serve Thai Son-in-Law Eggs
These decadent eggs are typically served as a main dish over a generous portion of steamed jasmine rice to soak up all the delicious sauce. The richness of the dish is beautifully complemented by a light, refreshing side salad, such as a cucumber and peanut salad or a simple green papaya salad (Som Tam). A side of stir-fried morning glory or any simple green vegetable tossed with garlic and soy sauce would also be excellent. For a drink, serve with iced Thai tea or a crisp, cold Singha beer to cut through the spice and richness.
How To Store Thai Son-in-Law Eggs Leftovers
- Refrigerate: Store the leftover fried eggs and the sauce in separate, airtight containers in the refrigerator for up to 3 days. The crispy shallots are best stored separately as well. The eggs will lose their crispiness once refrigerated, but the flavor will still be excellent.
- Freeze: Freezing is not recommended for the hard-boiled and fried eggs, as their texture will become rubbery and unpleasant upon thawing. The sauce may be frozen for up to 3 months, though the consistency might change slightly when thawed.
Thai Son-in-Law Eggs Nutrition Facts
- Calories: 480 kcal
- Total Fat: 35g
- Saturated Fat: 8g
- Cholesterol: 372mg
- Sodium: 580mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 15g
Frequently Asked Questions
- What if I can’t find palm sugar? If you cannot find palm sugar, you can easily substitute it with light brown soft sugar, as suggested in the recipe. Palm sugar offers a slightly richer, more caramel-like depth of flavor, but light brown sugar provides the necessary sweetness and texture for the sauce.
- Why do you fry the hard-boiled eggs? Frying the hard-boiled eggs in oil gives them a crisp, golden-brown, and slightly blistered exterior. This contrast in texture between the crispy outside, the fudgy yolk, and the smooth, runny sauce is the signature characteristic of Thai Son-in-Law Eggs.
- Can I use regular white onions instead of shallots? Yes, you can substitute regular onions for shallots, but the final flavor will be slightly different. Shallots are generally milder and sweeter, which makes them ideal for both the crispy topping and the sauce. If you use white or yellow onions, be sure to slice them very thinly for frying.
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Description
Thai Son-in-Law Eggs (Khiaw Khai Luk Koei) are a classic Thai favorite. Hard-boiled eggs are fried until their skins are crispy and blistered, then halved and smothered in a complex sauce made with sweet palm sugar, tangy tamarind purée, and savory fish sauce. The dish is finished with crispy fried shallots and fresh coriander.
Ingredients
For the Eggs and Frying:
For the Sauce:
Topping & Serve:
Instructions
- Fry shallots: Gently heat oil, add sliced shallots, and cook on medium until crisp and brown. Remove and drain; set oil aside.
- Make the sauce: Combine all sauce ingredients with 2 tbsp water. Heat and stir until sugar dissolves and mixture is the consistency of runny honey. Cool and remove lime leaves/zest.
- Boil and peel eggs: Boil eggs for 7 minutes for a fudgy yolk. Cool immediately in cold water, then peel.
- Fry the eggs: Reheat the reserved oil and add curry powder. Fry the peeled eggs, turning often, until crispy and blistered. Blot on paper.
- Assemble: Cut eggs in half and arrange. Drizzle generously with sauce, then top with sliced chillies, coriander, and crispy fried shallots. Serve with rice and sides.
