Son-in-law eggs, or Khai Luk Khai in Thai, are a deceptively simple yet incredibly flavorful dish that's a staple in Thai cuisine. These crispy-fried eggs, coated in a sweet and savory tamarind sauce, offer a delightful textural contrast – the tender yolk meeting the satisfying crunch of the fried egg white. Their name, a charming anecdote passed down through generations, adds to their allure, hinting at a story behind their deliciousness. The sweet and tangy sauce perfectly complements the richness of the eggs, creating a balanced and addictive taste. This dish is remarkably versatile, serving as a fantastic appetizer, side dish, or even a quick and satisfying meal.
Beyond their captivating history and irresistible taste, Son-in-Law Eggs are surprisingly easy to make. Ready to experience the magic of this Thai culinary gem? Let's dive into the step-by-step process and create your own batch of perfectly golden, delightfully saucy Son-in-Law Eggs.
Tools Needed
- Pan
- Frying pan
Ingredients
- Dried chilies
- Shallots
- Eggs: 4
- Water
- Coconut palm sugar
- Fish sauce
- Tamarind juice: 3 tablespoons
- Oil
- Coriander
Step-by-Step Instructions
Step 1. Prepare the Garnish and Fry the Eggs
- Fry the dried chilies until done. Set aside for garnish.
- one for frying and one for cooking in the sauce.
- Fry the shallots for garnish until golden yellow.
- Fry the boiled and peeled eggs until golden brown.
Step 2. Make the Sauce
- Add water, coconut palm sugar, fish sauce, and tamarind juice to a pan. Simmer and adjust seasoning to your taste (sweet, sour, and slightly salty).
- Add the chopped shallots to the sauce and stir continuously until thickened. Use low heat.
Step 3. Assemble the Dish
- Cut the fried eggs in half.
- Arrange the egg halves on a plate.
- Pour the sauce over the eggs.
Step 4. Garnish and Serve
- Garnish with fried shallots, fried chilies, and coriander.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Taste and adjust the sauce seasoning as you go, as tamarind sourness can vary.
Nutrition
- N/A
FAQs
1. Can I use a different type of egg?
While chicken eggs are traditional, you can experiment with duck or quail eggs for a different flavor and texture. Adjust cooking time as needed, as smaller eggs will cook faster.
2. What can I do if my sauce is too thick or too thin?
If it's too thick, add a little more water or tamarind juice. If it's too thin, simmer it uncovered for a few more minutes to reduce the liquid.
So there you have it – your very own batch of delicious Son-in-Law Eggs! This recipe is a fantastic introduction to Thai cooking, proving that incredible flavor doesn't require complicated techniques. Enjoy this delightful dish as a snack, appetizer, or side, and impress your friends and family with your newfound culinary skills.