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Son-in-law Eggs (Kai Loog Keuy)

Recipe by Connie Veneracion
For best results, make the sauce first. It thickens as it cools and the flavors deepen. You want both of that to happen before you drizzle it over your eggs.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Snack
Cuisine Thai
Servings 4 people

Ingredients
  

Sauce

  • 2 heaping tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • 1 tablespoon fish sauce

Eggs

  • 4 eggs boiled and shelled
  • cooking oil for deep frying

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.
  • 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.
Keyword Eggs, Snack