Son-in-law Eggs - Thai Fried Eggs

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Son-in-law eggs (kai loug kheuh), a Thai street food staple, are pre-boiled for 6 minutes to achieve their coveted creaminess, then dropped into piping hot fat / oil to crisp up.
In Thai legend, these fried boiled eggs were cooked by a protective mother who was less than happy with how her daughter was being treated by her son-in-law. So, she served him two deep-fried eggs as a delicious warning that a certain pair of his own will be next in line for the deep fryer.
Gruesome lore aside, these eggs are tangy, sweet, salty, and savory and are a hit with kids, namely for their crisp golden exterior, creamy centre and the rich, sweet and sour caramel sauce they’re coated in. This recipe from Delicious is a more adult version spiced up with fresh and fried chilli peppers.

 

6 Medium eggs, soft-boiled and peeled 750 g Tallow, ghee or lard to fry 1 tbsp Avocado oil 6 Dried chillies 50 g Eschalots, thinly sliced 30 g Erythritol (or coconut sugar or palm sugar, finely grated) 1 tsp Tamarind paste 2 tsp Fish sauce 1 tsp Lime juice, plus extra lime wedges to serve 1 tbsp Water Coriander sprigs and thinly sliced long red chilli, to serve

1. Bring a saucepan of water to a boil. Cook the eggs for 6 minutes for soft-boiled. Remove and submerge completely into a container with cold tap water for 10 minutes to stop the eggs from further cooking. Peel and gently pat eggs dry with paper towel.
2. Heat tallow in a medium saucepan over high heat until a piece of bread sizzles on contact. Deep-fry eggs for 2 minutes or until golden and a crust has formed. Drain on paper towel.
3. Add dried chillies and deep-fry for 30 seconds or until crispy. Drain on paper towel.
4. Heat the avocado oil in a medium skillet over high heat. Add eschalot and cook, stirring occasionally, for 2 minutes or until softened. Add erythritol or sugar, tamarind, fish sauce, lime juice and water. Cook, stirring constantly, for 1-2 minutes until sugar dissolves and sauce is thick and sticky.
5. Halve eggs and arrange on a serving plate. Drizzle with sauce and sprinkle with fried chilli, coriander, and fresh chilli. Serve with lime wedges.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

The Chinese New Year starts on 29 January this year and is the most important family festival in China. I would like to wish everyone who celebrate a Happy Year of the Snake! May the Year of the Snake bring you abundance, wisdom, and happiness. Gong Xi Fa Cai!