Son-in-law eggs (kai loog keuy)
Hard-boiled eggs are deep fried until the surface is blistered, cut into halves, drizzled with sweet-sour tamarind sauce and garnished with crispy fried shallots and garlic. Thai son-in-law eggs make a lovely snack.
Servings 4 people
Ingredients
Sauce
- 2 heaping tablespoons tamarind paste
- 2 tablespoons palm sugar
- 1 tablespoon fish sauce
Eggs
- 4 eggs hard-boiled and shelled
- cooking oil for deep frying
Garnish
- crispy fried shallots
- crispy fried garlic
- sliced scallions
- 2 bird's eye chilies thinly sliced (optional)
Instructions
Make the sauce
- Pour the tamarind paste and fish sauce in a small sauce pan, and add the palm sugar.
- Pour in a quarter cup of water and boil, uncovered, for about five minutes.
- Set the sauce aside to cool.
Fry the eggs
- In a wok, pour enough cooking oil to reach a depth of at least three inches.
- Wipe the eggs with paper towels to make sure there is no surface moisture.
- When the oil is just starting to smoke, carefully slide in the eggs.
- Roll them around in the hot oil to cook the surface evenly.
- When the egg whites are browned and blistered, scoop them out and lay on a stack of paper towels.
Assemble the dish
- Using a serrated knife, carefully slice the eggs into halves lengthwise.
- Arrange the egg halves, cut side up, on a serving plate (or on individual plates) and spoon the sauce over and around them.
- Top with crispy fried shallots and garlic and sliced scallions (and chilies, optionally).
- Serve your son-in-law eggs immediately.