Kai Loog Keuy (Son-In-Law Eggs)

Whenever I visit Bangkok, I always look for Kai Loog Keuy (son-in-law eggs). It’s very popular in Thailand and you can even buy this in street food stalls. These are fried eggs in tamarind sauce. Of course, if you buy this in Thailand, it’s usually very spicy but I opt to make it less spicy at home. Some recipes say that the eggs should be hard-boiled but I think it tastes much better when it’s soft-boiled.

Ingredients:

oil for frying
1 shallot, sliced thinly
4-5 eggs, room temperature
2 tablespoon palm sugar or brown sugar
1 tablespoon tamarind paste
1.5 tablespoon fish sauce
1.5 tablespoon water
2 bird’s eye chilli, sliced
wansoy (cilantro) for garnish

Procedure:

Place the room-temperature eggs in a pot of boiling water.

boil egg

Remove it after 6 minutes to 6 ½ minutes for soft-boiled eggs. Immediately place the eggs in a bowl of cold water with ice.

cool eggs

 

Once it has cooled, peel the eggs carefully.

peeled eggs

I originally started with 5 eggs but one of the egg was rotten. I only noticed when I started peeling the egg.

Fry the shallots in oil.

fried shallots

 

Remove and drain in a plate with a paper towel when done.

fried shallots2

 

 

 

 

 

 

 

Fry the eggs. Turn it over on another side when one side has browned.

fry eggs

Drain the eggs in a strainer.

drain fried eggs

 

 

 

 

 

 

 

 

Cut the eggs in half lengthwise or quarter it. Place it on a plate.

Prepare the sauce. Mix brown sugar, tamarind paste, fish sauce and water in a small saucepan or wok. Add the chillis and simmer.

prepare sauce

When the sauce has thickened, turn off the heat and pour it over the eggs. Top with the fried shallots and wansoy/cilantro for garnish.

son in law's egg

 

 

 

 

 

 

 

 

 

 

In summary:

Ingredients:

oil for frying
1 shallot, sliced thinly
4-5 eggs, room temperature
2 tablespoon palm sugar or brown sugar
1 tablespoon tamarind paste
1.5 tablespoon fish sauce
1.5 tablespoon water
2 bird’s eye chilli, sliced
wansoy (cilantro) for garnish

Procedure:

  1. Place the room-temperature eggs in a pot of boiling water.
  2.  Remove it after 6 minutes to 6 ½ minutes for soft-boiled eggs.
  3.  Immediately place the eggs in a bowl of cold water with ice. Once it has cooled, peel the eggs carefully.
  4. Fry the shallots in oil. Remove and drain in a plate with a paper towel when done.
  5. Fry the eggs. Turn it over on another side when one side has browned.
  6. Drain the eggs in a strainer.
  7. Cut the eggs in half lengthwise or quarter it. Place it on a plate.
  8. Prepare the sauce. Mix brown sugar, tamarind paste, fish sauce and water in a small saucepan or wok. Add the chillis and simmer.
  9. When the sauce has thickened, turn off the heat and pour it over the eggs.
  10. Top with the fried shallots and wansoy/cilantro for garnish.

 

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