Son-in-Law Eggs ( Kai Look-Keuy)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-Keuy”. “Kai” means egg. “Look Kuey” means son-in-law.
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!
Some Ingredients and Substitutes
Sweetener: Palm sugar and coconut palm sugar are both excellent sweeteners for this recipe. Palm sugar provides a milder, less sharp sweetness, while organic coconut palm sugar is quicker and more convenient to use. If you don’t have either, brown sugar makes a suitable substitute. Palm sugar, also known as Arenga sugar, is made from the sap of the Arenga sugar palm tree. The sap is boiled to create a syrup, which is then crystallized into small cakes for sale. Coconut sugar is another type of palm sugar, derived from the sap of coconut palm trees.
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Eggs: Use large chicken or duck eggs for this recipe. To cook them, bring water to a boil, then reduce to medium heat and boil the eggs for 8 minutes. This timing ensures the yolks are soft yet firm enough to peel easily. After boiling, transfer the eggs to an ice bath for 5–10 minutes before peeling. Pat them dry and fry to achieve a golden crust. You can either shallow fry or deep fry the eggs; deep frying yields a quicker, golden crust without overcooking the yolks.
Crispy Fried Shallots: You can use homemade or store-bought fried shallots for this recipe. If shallots aren’t available, French onions make a great substitute. The oil used for frying shallots can be reused to fry eggs, dried chilies, or even to prepare dishes like Pad Thai. Shallot oil adds a delicious aroma to many dishes, including chicken rice and Pad Thai. The crispy fried shallots themselves are versatile toppings for a variety of recipes, such as Khao Piek Sen (Lao Chicken Rice Noodles) or Thai Massaman Curry.
Tamarind Juice or Concentrate: Tamarind juice or concentrate is essential for making authentic Pad Thai and many Thai sauces, including Nam Jim Jeaw, a popular dipping sauce. It adds a distinct tangy flavor that balances the sweetness and saltiness in these dishes.
How to Make Kai Look Keuy
Before preparing this dish, there are a few decisions to make. The recipe card provides detailed instructions for each step, including how to make some homemade items like crispy fried shallots and fried dried chilies. However, you can simplify the process by following the steps below:
- Boil the eggs: Bring water to a boil, then reduce to medium heat and boil the eggs for 8 minutes. This timing ensures the yolks remain soft yet firm enough to peel easily. After boiling, transfer the eggs to an ice bath for 5–10 minutes before peeling.
- Fry the Eggs : Pat the eggs dry before frying to achieve a golden crust and prevent oil splashes. You can either shallow fry or deep fry the eggs; deep frying creates a quicker, golden crust without overcooking the yolks. Think of frying the eggs like frying donuts—the outer ring should remain somewhat pale instead of fully golden, making the eggs easier to cut in half. As shown in the picture of my Son-in-Law Eggs, some yolks appear slightly uneven because I initially fried the eggs to be golden all over, which made slicing more difficult.
- Make the tamarind sweet sour sauce : Quickly fry shallots in a small amount of hot oil. Then, add tamarind juice or concentrate, sugar, fish sauce, and a little water. Simmer for 3–5 minutes until the sauce thickens. It will continue to thicken as it cools.
- Sprinkle some crispy fried shallots and cilantro then serve with steamed rice and enjoy!
Son-in-Law Eggs Recipe (kai look keuy)
Equipment
- pot, pan, cutting board, knife, and spatula
Ingredients
- 6 eggs
- oil (as needed for shallow or deep frying)
- 6 shallots (Or use store bought fired shallots see the link)
- 4 dried chilies optional
- 3 tbsp palm sugar (Coconut sugar and brown sugar also work.)
- 2 tbsp tamarind concentrate
- 2 tbsp fish sauce
- 1 tbsp water
- 1 tbsp cilantro (chopped)
Instructions
Make Fried Shallots for topping (Optional- You can also use store bought fried shallots.)
- Slice the shallots evenly. Use a mandolin or slicer for a quick and tear-free process. Lay the sliced shallots on paper towels. Sprinkle a little salt over them and let them sit for 4-5 minutes. Then, gently blot out the moisture with another piece of paper towel.
- Choose your frying vessel such as a pot or a wok. Use enough oil to submerge all the shallots. Add the shallots to the oil and pan before turning on the heat. Then, turn the heat to medium-high. You’ll notice vapors around the pan—that’s moisture escaping from the shallots. Starting with cold oil allows more moisture to escape, resulting in crispier shallots. Sprinkle some more salt at this stage.
- Consistently stir and fry the shallots. Keep the heat on medium until the oil begins to boil. Then reduce the heat to low, stirring frequently to ensure even coloring. The vapor will start to lessen after about 20 minutes. (You can also start boiling eggs at this time to get things done faster.)
- Remove the shallots when they turn golden. Scoop them out of the hot oil and spread them evenly on paper towels. For the best results, lay several pieces of paper towel on a cooling rack before spreading the fried shallots. At this stage, they won’t be very crispy yet.
- Let the fried shallots cool completely. As they cool, they will become crispier. Use them right away or store them in an airtight container at room temperature.
- 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.
Boil and Fry the Eggs (You can start this process while making crispy fried shallots)
- 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.
- Fry the boiled eggs for 1-2 minutes to get golden crust on the egg white. These eggs can be deep or shallow fried. If you made fried shallots from earlier step, use the same oil to fry the eggs.
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.
- 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.
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.
- Sprinkle fried shallots, fired dry chilies, and cilantro on top of the eggs.
- Serve with steamed rice and enjoy!
