Kai Look Keuy Recipe (Thai Son-In-Law-Eggs)
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Kai look keuy, or Thai son-in-law eggs, are one of my favorite ways to use up leftover hard-boiled eggs. The eggs are fried until the outside is golden and a little crisp, then topped with a sweet, sour, and salty tamarind sauce and finish with crispy shallots and chilies.
What are son-in-law eggs?
Thai son-in-law eggs, or kai look keuy (ไข่ลูกเขย), are boiled eggs that are fried until golden and then served with a sweet and sour tamarind sauce. The sauce is made with tamarind, palm sugar, and fish sauce, then the eggs are finished with crispy fried shallots and dried chilies.
In Thailand, kai look keuy can be served as part of a meal with rice, but I also like it as a simple snack or side dish.
Why are they called son in law eggs?
The most common saying is that a son-in-law made these golden fried eggs to impress his in-laws. Another story is that they’re simple enough for a son-in-law with little cooking experience to make and still look impressive on the table.
There’s no clear answer as to which story is the original, but the name stuck, and I think it’s a fun name for this delicious dish.
Praew’s cooking tips
When making kai look keuy, are a couple of small things that make a big difference:
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Eggs: You can use hard-boiled or medium-boiled eggs. Chicken eggs work perfectly, but duck eggs are also delicious. If you already have leftover hard-boiled eggs in the fridge, this is a great recipe to use them up. I also have a recipe for Thai soft-boiled eggs you should try!
- Tamarind paste: This gives the sauce its sharp, sour flavor. Use Thai tamarind paste or concentrate.
- Palm sugar: Adds sweetness and a light caramel-like flavor.
- Fish sauce: This gives the sauce its salty, umami flavor. I use Thai fish sauce, usually Megachef.
- Fried shallots: Thinly sliced shallots are fried until crisp and scattered over the eggs at the end. You can also buy ready-made fried shallots if you want to save some time.
- Dried chilies: Fry them briefly until they darken and become fragrant. Use as many as you like, or leave them out if you’re serving the eggs to someone who doesn’t eat spicy food.
- Coriander: Fresh coriander cuts through the sweet and sour sauce and makes a good final garnish.
- Water: Helps loosen the sauce.
How to make kai look keuy
1: Boil and fry the eggs. Boil the eggs for 5–6 minutes for soft-boiled or 8–10 minutes for hard-boiled. Peel and pat them dry, then fry in hot oil until golden. Drain well.
2: Fry the shallots and chilies. Thinly slice the shallots and fry until golden and crisp, then remove and set aside. Fry the dried chilies in the same oil for about 10 seconds, then remove and set aside.
3: Make the tamarind sauce. Add water, tamarind paste, palm sugar, and fish sauce to a pan. Cook over low to medium heat, stirring until the sugar dissolves and the sauce is smooth and slightly thickened.
4: Assemble and serve. Slice the fried eggs in half and arrange them on a plate. Spoon the tamarind sauce over the eggs and finish with crispy shallots, fried chilies, and fresh coriander. Serve right away.
How to store & reheat leftovers
- Refrigerate: Store the fried eggs and tamarind sauce separately in airtight containers in the fridge for up to 2 days.
- Reheat: Warm the eggs gently in a skillet over low heat. Reheat the tamarind sauce separately, then spoon it over the eggs just before serving.
Keep the sauce separate and add it just before serving. The fried eggs will soften as they sit in the sauce.
Thai Son-in-Law Eggs Recipe (Kai Look Keuy)
Equipment
- Cutting board and sharp knife
- Wok or deep frying pan
- slotted spoon or tongs
- Paper towels for draining
Ingredients
- 4 eggs
- 1/3 cup shallots, thinly sliced
- 6 dried chilies
- 3 tbsp water
- 4 tbsp tamarind paste
- 2 tbsp fish sauce
- 3 1/2 tbsp palm sugar
- 2 tbsp coriander, chopped, for garnish
Instructions
- Boil and fry the eggs: Boil the eggs for 5–6 minutes for soft-boiled or 8–10 minutes for hard-boiled. Peel and pat dry, then fry in hot oil until golden brown. Drain well.
- Fry the shallots and chilies: Fry the sliced shallots until golden and crispy. Remove and drain, then fry the dried chilies for about 10 seconds and set aside.
- Make the tamarind sauce: Add water, tamarind paste, palm sugar, and fish sauce to a small pan. Cook over low to medium heat, stirring until the sugar has dissolved and the sauce is smooth and slightly thickened.
- Assemble and serve: Slice the fried eggs in half and arrange on a plate. Spoon the tamarind sauce over the eggs and top with crispy shallots, fried chilies, and fresh coriander. Serve immediately.
Video
@hungryinthailand.com Thai son-in-law eggs are incredibly yummy! 😋 #foodblog #thaistreetfood #thaifoodrecipe #thaifoodlover #food #eggrecipes
♬ My Stupid Heart – Kids Version – Walk Off The Earth & Luminati Suns
Notes
- Use the nutrition card in this recipe as a guideline.
- You can use both chicken eggs or duck eggs.