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So What Are Son in Law Eggs?
They are a classic Thai dish which is popular all over Thailand. They will make a perfect starter or side dish at your next dinner party! The eggs are served warm with the sauce hot, straight out of the saucepan. Serve each person a small portion or do it Thai style with a shared platter. If you follow my authentic Son in Law Eggs recipe, they will look great either way 🙂
How Did The Name Originate?
So now you know what they are you may still be wondering about the name! Why are they called Son in Law Eggs exactly? Well, in Thailand eggs are a slang word for testicles! That piece of information should help the story make a bit more sense!
The story goes that name originates from when a mother wasn’t happy about how her how her son-in-law was treating her daughter. A subtle way of letting him know of her disapproval was to serve him up some deep fried eggs. With an implied meaning that his eggs would be next on the chopping board!
Unlike some Thai dishes that varying quite a lot depending on what part of Thailand you are in, the Son in Law Eggs recipe is pretty standard all over Thailand.
Ingredients
- 300 ml cooking oil of your choice
- 3 large eggs
- 50 g shallots
- 3 cloves garlic
- 4 dried chillies – You can find find these in Asian stores or online.
- 50 g palm sugar – Palm sugar is really the best choice but if you don’t have it then you can make do with regular white sugar.
- 3 tbsp tamarind sauce
- 5 g coriander
- 10 g fresh red chilli
Instructions
- Thinly slice the garlic and shallots.
- Boil the eggs, let them cool down and then peel them.
- Deep fry the eggs until they are golden and then place on some kitchen roll to drain off.
- Deep fry the garlic until it starts to change colour then place on kitchen roll to dry off.
- Do the same with the shallots.
- Deep fry the dried chillies but only for a few seconds before placing them on the kitchen roll.
- Set aside while you prepare the sauce.
- Turn heat on low and add the tamarind and sugar then mix it all together.
- Make sure the heat is low and keep stirring it so that it doesn’t burn.
- When everything has melted in and it’s sizzling, you can give it another minute and then turn off the heat.
- Cut the eggs in half and place them on the plate.
- Cover them with the sauce.
- And then sprinkle the shallots and garlic over it.
- Place the dried chillies so that it looks nice.
- And finally sprinkle the red chilli and coriander.
Son in Law Eggs – (Kai Luk Kuay – ไข่ลูกเขย)
Ingredients
- 300 ml cooking oil
- 3 eggs (large)
- 50 g shallots
- 3 cloves garlic
- 4 dried chillies
- 50 g palm sugar
- 3 tbsp tamarind sauce
- 5 g coriander
- 10 g fresh red chilli
Instructions
- Thinly slice the garlic and shallots
- Boil the eggs, let them cool down and then peel them.
- Deep fry the eggs until they are golden and then place on some kitchen roll to drain off.
- Deep fry the garlic until it starts to change colour then place on kitchen roll to dry off.
- Do the same with the shallots.
- Deep fry the dried chillies but only for a few seconds before placing them on the kitchen roll.
- Set aside while you prepare the sauce.
- Turn heat on low and add the tamarind and sugar then mix it all together.
- Make sure the heat is low and keep stirring it so that it doesn’t burn.
- When everything has melted in and it’s sizzling, you can give it another minute and then turn off the heat.
- Cut the eggs in half and place them on the plate.
- Cover them with the sauce.
- And then sprinkle the shallots and garlic over it.
- Place the dried chillies so that it looks nice.
- And finally sprinkle the red chilli and coriander.
