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.
- 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.