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Son in law eggs - Thai

Son-in-law Eggs

  • Total Time: 20 minutes


Son-in-law eggs are a Thai staple and is a popular street food. They are sweet and tangy and is loved by the Thai people.


  • 2 eggs
  • oil for frying
  • 15 Asian shallots, very thinly sliced
  • 3 tbsp tamarind paste
  • 2 tbsp fish sauce (substitute this with soy sauce)
  • 5 tbsp palm sugar
  • A few red bell pepper julienne


Hard boil the eggs:

  1. Place eggs in cold water, add a tsp of salt and bring to boil. Once the water is boiling, time for 6 minutes for almost-hard-boiled eggs. Shell the eggs.

Fry the eggs:

  1. Heat up some oil in a round-bottom wok and fry eggs, turning until golden brown all over. Set side.

Deep-fry shallots for topping:

  1. Add the shallots to hot oil and fry on medium heat until lightly brown. Remove and place on paper towel to remove excess oil.

Preparing Tamarind sauce:

  1. Stir the tamarind paste, fish sauce and palm sugar together over medium heat to dissolve. Bring to boil, add a tbsp of shallots and simmer for about 5 minutes on low heat.


  1. To assemble the dish, cut the eggs in half and arrange them on a plate. Pour over the sauce.
  2. Sprinkle over the crispy shallots and garnish with a few red bell pepper julienne, fresh coriander or spring onion greens and/or fried chillies.


The original recipe doesn't call for garlic. But I had also added some minced garlic to the sauce.

  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Serving Size: 2