Thai Son-in-Law Eggs

Son-in-law eggs (kai loog kuey) are a simple Thai comfort food—deep-fried hard-boiled eggs smothered in a thick sweet-and-sour sauce.
2–4 servings
Prep Time
05 Mins
Active Time
15 Mins

Son-in-law eggs have nothing else to do with sons-in-law. Instead, it's regarded as Thai comfort food, a childhood favorite of many locals. It's a go-to recipe for moms because it's easy to make but packed with a lot of flavor and nutrients.

Son-in-law eggs (kai loog kuey) is a Thai dish made with deep-fried hard-boiled eggs, smothered in a sweet-and-sour sauce. The eggs are fried until golden brown, giving them a slightly crunchy texture; this balances the still soft and creamy interior. Meanwhile, the sauce is traditionally made with palm sugar, tamarind, fish sauce, and chilies. It's sweet, sour, and spicy, with a bit of caramel-y undertones.

Fried Eggs

  • neutral oil, for frying
  • 4 hard-boiled eggs


  • 2 tbsp brown sugar
  • ¼ cup fish sauce
  • 3-4 red chilies, split in half


  • 1 tbsp fried garlic
  • ½ tbsp sesame oil
  • 1 tsp paprika

Heat oil in a pot for frying to 350°F. Fry eggs until golden brown all over, about 5 minutes. Transfer eggs to a plate lined with paper towels. Set aside.


To make the sauce, add sugar in an even layer to the bottom of a pan. Heat over medium-low heat until sugar is melted. Reduce heat to low, then add fish sauce and chilis. Stir until well combined. Remove from heat and pour sauce into a serving dish.


Slice eggs in half and place cut-side up over the sauce. Top with garlic, sesame oil, paprika, and other toppings of choice. Serve.

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