Son-in-Law Eggs ( Kai Look-Kuey)Recipe

A dish that can make men nervous! Sweet and sour sauce tops crispy golden eggs. Garlic and shallot chips garnish it. This is a Thai children’s favorite. Adults love it too. The name’s origin is unknown. At Thai restaurants, order “Kai-Look-Kuey”. “Kai” means egg. “Look Kuey” means son-in-law.

son-in-law-eggs
son-in-law-eggs

What is the secret for Son-in-Law Egg?

The son-in-law eggs can be very addictive because of the tamarind sauce and the crispy shallots. In fact both of these components are also perfect for making Pad Thai. So there your meal planning tip, if you buy ingredients for Pad Thai, you can use them foe the son-in-law eggs too!

Tamarind Concentrate and Fired Shallots
Tamarind Concentrate and Fired Shallots

Sweetener for this dish

Palm sugar comes from Arenga sugar palm tree sap. It’s also known as Arenga sugar. Boiled sap forms syrup. Crystallized sap sells as small cakes. Coconut sugar is a well-known palm sugar type. Other trees like date palm produce it too. Palm sugar benefits include maintaining electrolyte balance, boosting energy, promoting musculoskeletal health, and increasing metabolism. Coconut palm sugar’s glycemic index is 35 (low). However, Abbot mentioned that the American Diabetes Association recommends treating it like regular sugar for diabetes patients. Ready to discover why children love this dish? Let’s cook!

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son-in-law eggs  topped with fried shallots
son-in-law eggs topped with fried shallots
son-in-law-eggs

Son-in-Law Eggs Recipe

Mary Thatcher
A dish we love that can make men who hear about it nervous.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, lunch, Main Course
Cuisine thai
Servings 2 people

Equipment

  • pot, pan, cutting board, knife, and spatula

Ingredients
  

  • 6 eggs
  • 6 shallots or 1 red onion 1 for the sauce and 5 for fried topping
  • 6 dried chilies optional
  • 2 cilantro
  • 3 tbsp palm sugar USe brown cane sugar as substitute
  • 2 tbsp tamarind concentrate
  • 2 tbsp fish sauce
  • 1 tbsp water
  • oil for deep fry

Instructions
 

Boil the Eggs (from the fridge. No need to wait until it becomes room temperature.)
  • Boil the eggs for 8 minutes. Only place the eggs in the pot once the water has come to a boil, then start your timer. Use medium heat.
  • After 8 minutes, cool the eggs in ice water for 5 – 10 miutes to make them easier to peel.
  • Pat the eggs dry after peeling to prevent oil splatter when frying them.
Make the tamarind sauce.
  • In a small pot, sauté the chopped shallots in a little oil until they are lightly browned. Then, add palm sugar, tamarind, water, and fish sauce. Let it simmer for a few minutes until the sugar is completely dissolved and the sauce slightly thickens.
  • To help the sugar dissolve more quickly, after it has simmered for about a minute, it will soften, allowing you to use a wooden spoon to crush any lumps
  • After simmering for 3-5 minutes, the sauce should darken in color, become shiny, and reach the consistency of maple syrup (it will thicken slightly as it cools). Taste and adjust the seasoning, considering that the sauce will be mellowed out by the eggs.
Make Fried Shallots for topping (Optional)
  • Thinly slice the shallots and arrange them on a plate lined with paper towels. Sprinkle salt over the slices and let them sit for at least 10 minutes. After this time, press another piece of paper towel onto the shallots to soak up the liquid drawn out by the salt.
  • Heat a small amount of oil in a wok or shallow saucepan until it just covers the shallots. Turn the heat to medium-high and add all the shallots to the oil without waiting for it to become hot.
  • Once the shallots start bubbling, reduce the heat to low and let them gently bubble until they turn golden brown and crispy. Keep an eye on them as they can burn quickly!
  • Use a slotted spoon or mesh skimmer to remove the shallots from the oil and drain them on paper towels. Turn off the heat.
  • Fry dried chilies (Optional):
    To the same oil, add the dried chilies and fry them on low heat until they turn a maroon color and smell smoky. Set them aside.
Assemble
  • Use a sharp knife or dental floss to cut the eggs in half, then arrange them on a plate with the cut side facing up.
  • Reheat the sauce (add a bit more water if it's too thick), then drizzle it over the eggs.
  • Sprinkle fried shallots and chilies, and cilantro on top of the eggs.
  • Serve with steamed rice and enjoy!
Keyword eggs, recipe, soninlaw, soninlaweggs, Thaifood
Tried this recipe?Let us know how it was!

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