Son-in-law Eggs - Thai Fried Eggs

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

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.
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.
Add dried chillies and deep-fry for 30 seconds or until crispy. Drain on paper towel.
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.
Halve eggs and arrange on a serving plate. Drizzle with sauce and sprinkle with fried chilli, coriander, and fresh chilli. Serve with lime wedges.

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!

24 comments:

ellie 29/1/25 12:54: Thank you so much for this wonderful post. OH, so sweet, spicy and savory! Happy New Years!
Ivy's Closet 29/1/25 12:56: So wonderful! Love this! Great to know your recipe! Happy New Years! May the Snake be good to you🍬💖🍫
DEZMOND 29/1/25 13:14: What a disgustingly misandrist name for the dish, imagine if a father in law threatened his daughter in law with boiling her pussy? But we live in such misandrist world, sadly.
Happy New Year celebrations, our Chinese shop owners here will be closing their shops for a month and travelling back to China for the holiday.
Lola Martínez 29/1/25 13:16: Curiosa leyenda la de estos Huevos, el yerno seguro que la tuvo en cuenta. No conocía esta receta y debe quedar muy rica.
Feliz año de la serpiente para ti también
Un beso.
David M. Gascoigne, 29/1/25 13:49: I am squirming at the mere thought! The eggs look delicious though.
Margaret D 29/1/25 13:56: Those eggs do look good.
Happy New Year.
Tom 29/1/25 14:25: ...Angie, an interesting story for the Lunar New Year!
eileeninmd 29/1/25 15:35: Hello,
The eggs recipe is interesting. Happy New Year! Take care, have a wonderful day!
David 29/1/25 19:23: Hi Angie, These soft boiled then deep fried eggs look great, especially the adult version with the spices. Take Care, Big Daddy Dave
Teresa Isabel SIlva 29/1/25 19:24: Humm parece divinal!

Bjxxx,
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Christine 29/1/25 19:39: Delicious
Bill 29/1/25 20:09: I'd love to try these, they look delicious.
Norma2 29/1/25 22:37: Angie the legend made me smile. We should put it into practice with some gentlemen... hehehe..
roentare 29/1/25 23:23: The eggs are so yummy looking
Cooking Julia 29/1/25 23:45: Although it is a traditional Thai dish, I've never heard of it but would be happy to taste it.
Citu 29/1/25 23:53: Gracias por la receta Tomó nota. Te mando un beso.
Brian's Home Blog 30/1/25 00:28: They sound good. That's a funny story about the origins. I was wondering if someone had a chicken as a son-in-law!
My name is Erika. 30/1/25 02:34: I love the name of these. Do you celebrate today? Happy Year of the Snake, and these eggs look so tasty!
Anonymous 30/1/25 04:55: I love the story behind this recipe!
Stefania 30/1/25 06:55: Uova sode fritte, interessante questa ricetta.
Indubbiamente da provare
Lucimar da Silva Moreira 30/1/25 17:07: Angie que delícia os ovos, é sempre bom conhecer receitas diferentes, bjs.
DeniseinVA 30/1/25 20:17: Happy New Year Angie, I wish you a very joyful Year of the Snake. Thank you for another wonderful recipe.
Teresa Isabel SIlva 30/1/25 20:40: I hope you have a happy day!

Bjxxx,
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MELODY JACOB 30/1/25 21:13: What a deliciously interesting recipe! The story behind Son-in-law eggs is both quirky and fun—definitely adds character to the dish. The crispy, golden exterior paired with the creamy centre and the tangy-sweet caramel sauce sounds like a perfect balance of textures and flavours. The addition of fresh and fried chilli peppers in this adult version must really give it a lovely kick. It’s also nice how it’s made with simple ingredients but the depth of flavours comes from the combination of tamarind, fish sauce, and lime juice. This recipe is definitely one to try for a unique, flavour-packed meal!