Yup. You heard that right. Son-in-law eggs! When I accidentally found this dish while browsing for some interesting Thai recipes, I couldn’t stop giggling. Of course it would crack you up too, I am sure. The husband was in splits, in a weirdest possible way, when I offered the dish to him today.
So, why are they called Son-in-law eggs?
Apparently, there are two popular theories on how this dish got its name. The first one is quite cheesy. That a son-in-law prepared it for his mother-in-law to impress her. Boring, isn’t it? The second one is funny. It was made by a mother-in-law for her son-in-law as a warning; a kind of threat, I should say. That ‘treat-my-daughter-badly-and-this-is-what-your-balls-will-look-like’ dare.
Son-in-law eggs are prepared by soaking the crisp deep fried eggs in a beautiful dark tamarind sauce and topped with fried shallots. It is known as ‘Kai look huey’ in Thai. You can find them in street kitchens around the country, just like our chaats and vada paavs.
This dish is very easy to make. Soft boil some eggs, peel them and pat dry. Deep fry them into a crisp honeycomb texture. Place on a serving dish, spoon on some tamarind sauce and fried shallots and you are done.
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