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Thai Son-in-Law Eggs Recipe (Kai Look Keuy)

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Thai son-in-law eggs recipe, known as kai look keuy, is the perfect way to use up your leftover hard-boiled eggs. The deep-fried eggs are drizzled with an irresistibly sweet, salty, and sour sauce for a family favorite that’s perfect any time of the week.

Thai son-in-law eggs with fried shallots and dried chilies, drizzled with a tamarind based sauce.

Looking for more unique egg recipes? Try this Thai-style soft-boiled egg!

What is a son-in-law egg

A son-in-law egg, or ‘kai look keuy’, is a traditional Thai dish featuring deep-fried hard-boiled eggs topped with a sweet, tangy tamarind sauce. The eggs are garnished with fried shallots and dried chilies, often served as a flavorful appetizer or side dish in Thai cuisine.

Why are they called son-in-law eggs

The name ‘Thai son-in-law eggs’ (kai look keuy) comes from two legends: one where a son-in-law cooks golden, deep-fried eggs to impress his in-laws, symbolizing wealth and prosperity. The other is that it’s an easy dish for the son-in-law to impress with minimal kitchen skills.

About kai look keuy

In Thailand, kai look kuey (ไข่ลูกเขย) aren’t just for breakfast. The deep-fried eggs can be enjoyed any time of the day as a side or as a main with rice.

Top-view of Thai son-in-law eggs topped with shallots, chilies, and coriander, served in a clay dish.

The real magic is in the sauce, a thick blend that’s sweet, sour, salty, and umami-packed. Tamarind paste is the key ingredients, palm sugar brings a caramel-like sweetness, and fish sauce brings saltiness and umami.

Topped with fried shallots, fried chilies, and optionally crispy fried garlic, this egg snack is a dish that makes you crave more with each bite!

Kai look keuy served in a clay dish with a wooden fork lifting a boiled deep-fried egg.

For me, this recipe brings back memories of my childhood. This is exactly how my Thai mother and grandmother made me these little tasty snacks after school. (Even with the chilies, Thai children learn to eat spicy from a very young age.)

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Top-view of son-in-law eggs on a bamboo tray: fried shallots, fried chilies, coriander, palm sugar, tamarind paste, boiled eggs, water, and fish sauce.
  • Eggs – You can choose to make soft-boiled eggs or hard-boiled eggs depending on your preference. Use chicken eggs or duck eggs.
  • Tamarind paste – Adds a sour and tangy flavor to the topping sauce
  • Fish sauce – A popular ingredient in Southeast Asian cuisine. In this Thai recipe for son-in-law eggs, we use fish sauce for its salty and umami flavor.
  • Palm sugar – Palm sugar is another popular ingredient in Thai cuisine, it’s a healthier option than regular white sugar and has extra health benefits, plus it brings an extra caramel-like flavor.
  • Fried shallots – You can make fried shallots yourself, get them online, or at an Asian grocery store.
  • Dried chilies – Frying the chilies is optional but recommended.
  • Coriander – For garnishing.

Short recipe video

Cooking instructions

You might come across these Thai eggs at a food market, but you’ll hardly ever find them at a Thai restaurant. Using this easy recipe, you can now make them from the comfort of your own kitchen.

  1. Boiled eggs being deep-fried.

    For soft-boiled eggs, boil for 5–6 minutes. For hard-boiled eggs, give them 8–10 minutes in boiling water.
    Fry the eggs in a wok until they’re golden-brown. Let excess oil leak.

  2. Deep-fried shallots and fried chilies in a wok.

    Slice shallots and deep-fry them until they’re crispy and golden.
    Drop the dried chilies into the oil for 10 seconds.

  3. Close-up of a tamarind based sauce being prepared in a wok.

    In a pan, mix water, tamarind paste, palm sugar, and fish sauce. Heat it up over low to medium heat until the sugar melts away into a sauce.

  4. Top view of sliced boiled eggs on a banana leaf in a clay dish.

    Slice your boiled eggs in half and arrange them on a plate. Drizzle with the sauce and sprinkle with fresh coriander to serve Thai son-in-law eggs.

Kitchen tools

  • Non-stick frying pan with colander
  • Cutting board and chef’s knife
  • Measuring spoons and cups

Recipe variations

  • This recipe for leftover hard-boiled eggs can be made with hard-boiled and ready to slice eggs, or soft-boiled eggs with an oozy yolk.
  • Vegetarians can swap out the eggs for some tofu. Don’t forget to switch up the fish sauce for a vegan version.
  • If you love spicy food, toss in some extra dried chilies or give the boiled eggs a sprinkle of Thai chili flakes.
  • Use duck eggs instead of chicken eggs for a richer, creamier yolk.

The beauty of Thai food and so kai look keuy is that every Thai household has their own spin on it.

How to serve

Serve as an easy appetizer, light breakfast or snack. You can also enjoy these as a side-dish with other Thai food, or enjoy son-in-law eggs with Thai sticky rice or steamed rice.

When serving, slice eggs in half and drizzle the sweet and sour sauce over them. Garnish with fried shallots, fried chilies, and optionally crispy fried garlic, and finish with a sprinkle of coriander.

How to store

Let your leftovers cool down to room temperature and transfer them to an airtight container. Store in the fridge for up to 2 days. Enjoy the leftovers cold or reheat in a frying pan over low heat.

Note: After storing, the crispy texture of the deep-fried eggs might become soggy.

Frequently asked questions

Is this recipe gluten-free?

Yes, as long as you make sure to use a gluten-free fish sauce.

Can I make this ahead of time?

You can make this dish ahead of time and reheat before serving, but I suggest cooking it when you’re ready to serve.

Authentic Thai egg recipes

My hubby and I own tens of chickens on our little farm, so each day we get to enjoy fresh eggs. We’re always looking for more tasty egg recipes!

If you loved reading this Thai son-in-law eggs recipe, please make my day by dropping a star rating and/or a comment below!

Thai Son-in-Law Eggs Recipe (Kai Look Keuy)

Thai son-in-law eggs with fried shallots and dried chilies, drizzled with a tamarind based sauce.
Deep-fried boiled eggs with a crispy exterior and soft inside, topped with a sweet, sour, and salty sauce.
Praew
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine Thai
Course Appetizer
Serving Size 2 people

Ingredients

  • 4 eggs
  • 1/3 cup shallots fried
  • 6 dried chilies fried
  • 3 tablespoons water
  • 4 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 3.5 tablespoons palm sugar
  • coriander for garnishing, to taste

Instructions

  • For soft-boiled eggs, boil for 5–6 minutes. For hard-boiled eggs, give them 8–10 minutes in boiling water.
  • Fry the eggs in a wok until they’re golden-brown.
  • Slice shallots and deep-fry them until they’re crispy and golden.
  • Drop the dried chilies into the oil for 10 seconds.
  • In a pan, mix water, tamarind paste, palm sugar, and fish sauce. Heat it up over low to medium heat until the sugar melts away into a sauce.
  • Slice your boiled eggs in half and arrange them on a plate. Drizzle with the sauce and sprinkle with fresh coriander.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • You can use both chicken eggs or duck eggs.

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