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.
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.
Ingredients
- 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
Instructions
- 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.
- Heat up some oil in a round-bottom wok and fry eggs, turning until golden brown all over. Set side.
- Add the shallots to hot oil and fry on medium heat until lightly brown. Remove and place on paper towel to remove excess oil.
- 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.
- To assemble the dish, cut the eggs in half and arrange them on a plate. Pour over the sauce.
- Sprinkle over the crispy shallots and garnish with a few red bell pepper julienne, fresh coriander or spring onion greens and/or fried chillies.
Notes
The original recipe doesn't call for garlic. But I had also added some minced garlic to the sauce.
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I love the story behind the name of this recipe and the name is so witty. Wonder if any Indian would come up with mother in law eggs or daughter in law sabzi;)
The quirky name lead me to read this post and am in splits over theory #2… 😉
Nice informative piece. I will try this for sure .
I’d like to see something dedicated to daughter-in-law too! 🙂 Great find, this recipe!
Funny story indeed! And, such a quick easy recipe. I’m making this soon.
It’s very cute. The dish and the story.
The second story may actually be true.
Easy recipe and what an interesting story.
The title was so intriguing, I had to jump in to see what it meant, even though I don’t eat eggs! Shalzz you make food a lovely story, a happy memory, a funny incident….that is really so wonderful you know?
I have to admit – it was the name that got me here. And I loved that explanation. They seem easy enough to make too.
The name did the trick for me, I admit! I loved the second one better! Well, tempted to try it, frankly.
hahahaha. I can’t stop laughing. I love the second story more 😉
Simple recipe. Maybe I’ll give it a try someday and just change the name to Beware-Husband dish 😀
Hahaha! That’s an interesting story and I like the recipe too. Simple and easy and i am imagining the taste of eggs with tamarind sauce….
Lol at the stories! Needless to say the 2nd version is my favorite! This recipe should be tried for the name! As always gorgeous plating and pics:)