I believe this dish originate from the Thais. It is called ไข่ลูกเขย Kai Look Keuy. There’s a funny story behind the naming of this dish. Something about the Mother-in-law preparing these eggs for her son-in-law who she suspect is not treating her daughter well. If he is not caution, his eggs will end up in the hot oil like these.

Just in case the embed Youtube video doesn’t appear, CLICK HERE to view it in Youtube.

If you enjoy my video please rate, subscribe and
most definitely let me know how I’m doing. Thanks!

Son-In-Law Eggs (makes 2 servings)
(Kai Look Keuy) ไข่ลูกเขย

Ingredients
3 hard boiled eggs, shelled
½ small white onion, thinly slice (or shallots)
slice red chilies (optional)
2 tablespoons palm sugar
2 tablespoons tamarind base mix
1 tablespoon fish sauce
oil for frying

Method:
To boil eggs, place them in pan/pot cover with cold water and bring to a boil. Simmer for about 8 minutes then run cold water til cool to touch. Once done, shell the eggs and wipe dry with paper towel.

Prep sauce ingredients by breaking up palm sugar into small pieces (using a mortar & pestle). Transfer 2 tablespoons into a bowl. Add 2 tablespoons tamarind base mix and 1 tablespoon fish sauce. Mix and combine well.

Slice onion (or shallots) thinly. You can achieve a nice even thinly slices using a vegetable peeler.

Heat oil in a wok/pan. Test the oil with a few onion bits. It should float up immediately when ready. If not, wait another minute or so. When the oil is ready, add the thinly sliced onion and cook until golden brown. When it’s done, remove and drain on paper towel to remove excess oil.

Next, add the eggs. Make sure to dry the eggs well to avoid any oil splattering. Rotate the eggs so they cook evenly on all sides. Remove when all sides turns golden brown and drain on paper towel.

To make the sauce, heat a sauce pan and add the sauce mixture. Reduce to low heat. Stir over low heat for several minutes or until slightly thicken.

To serve, cut the eggs in halves and arrange on a platter/plate. Drizzle the tamarind sauce all over and top it with fried onions. If you are using red chili, you can top those too! Garnish with cilantro leaves and serve with steam rice.