Son-in-law eggs, or Kai Palo in Thai, are a delightful dish that transcends the simple fried egg. This iconic Thai street food elevates the humble egg to a crispy, golden-brown masterpiece, boasting a uniquely flavorful exterior and a luxuriously runny yolk. The secret lies in a double-frying technique that creates a satisfyingly crunchy shell, followed by a luscious coating of sweet and tangy tamarind sauce. The name itself hints at a charming backstory, said to be bestowed upon the dish due to its perceived luxuriousness, worthy of a son-in-law.
Beyond the intriguing history, the incredible taste is what truly makes son-in-law eggs irresistible. The contrast between the crisp exterior and the molten yolk, perfectly balanced by the sweet and sour tamarind sauce, creates a symphony of textures and flavors. Ready to learn how to make these incredible eggs yourself? Let's dive into the step-by-step process!
Tools Needed
- Pot
- Frying Pan
- Spatula
- Bowl
Ingredients
- Eggs: 6
- Fish Sauce: 3 tablespoons
- Dried Chili: to taste
- Palm Sugar: 100g
- Coriander: ½ dozen
- Tamarind Sauce: 5 tablespoons
- Cooking Oil: enough for frying
- Salt: a pinch
Step-by-Step Instructions
Step 1. Prepare the Eggs and Sauce Base
- Bring water to a boil, add salt to prevent cracking, and add eggs. Boil for 5 minutes, then turn off the heat and let it sit for another 5 minutes. Run under cold water to cool.
- Fry dried chilies until crispy (about 1-2 minutes).
- Once cool enough to handle, peel the boiled eggs.
Step 2. Make the Tamarind Sauce
- In a pan, combine tamarind sauce, fish sauce, palm sugar, and a little water. Stir until the palm sugar melts and the sauce thickens (about 5 minutes). Taste and adjust seasoning as needed.
Step 3. Fry the Eggs
- Gently fry the peeled eggs in the remaining oil from frying the chilies, until golden brown.
Step 4. Serve the Son-in-Law Eggs
- Cut the fried eggs in half and pour the sauce over them. Garnish with coriander.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- The amount of chili can be adjusted to your preference.
- Taste the sauce and adjust sweetness or saltiness according to your preference.
- The color of the fried eggs should be golden brown, like the color of the sun on a beach which is why it’s called Son-in-law eggs.
Nutrition
- Calories: 1100
- Fat: 70g
- Carbs: 70g
- Protein: 30g
FAQs
1. Can I use a different type of sauce instead of tamarind?
Yes! Sweet and sour sauces, or even a simple fish sauce and sugar mixture, can work well. Adjust the sweetness and sourness to your liking.
2. How do I ensure the eggs are perfectly crispy?
Make sure your oil is hot enough before adding the eggs. Don't overcrowd the pan, and ensure the eggs are fully submerged in the oil during the first fry.
3. What if my eggs are overcooked and the yolks are hard?
Reduce the frying time slightly next time. For a perfectly runny yolk, aim for a shorter frying time, especially in the second fry.
So there you have it – your very own batch of delicious Son-in-Law Eggs! With a little practice, you'll be mastering this crispy, tangy treat in no time. Enjoy this simple yet impressive Thai dish as a snack, appetizer, or even a fun addition to your next meal.