Eggs à la Son In Law
(ไข่ลูกเขย ; Khai luuk kheeuy)

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman

A fact – Mothers in law can be hard to please.

Here is a recipe that, according to the legend, shows the efforts of one young man to please his wife’s mother. Using only the very basic ingredients he could find in the pantry, he put together a plate that cannot fail. From the culinary aspect I mean. Because from the grammar point of view we ended up with a dish that is called…. oy vey…. yes, “The son in law’s balls”….

However, since it brought a smile on the in laws face, it would surly catch you with its flavor-tangy, savory, sweet, and sour syrupy charisma.

Eggs à la Son In Law Recipe


  1. 6 eggs
  2. 1/2 cup chopped shallots
  3. 6-8 dry chilies
  4. rice bran oil (or any neutral taste cooking oil)

For the Sauce

  1. 1 part fish sauce
  2. 1 part tamarind paste
  3. 2 parts palm sugar
  4. 1 tbs granulated sugar
  5. 1 tbs roasted chili paste


  1. Gently place the eggs in pot and cover with cold water. Add 1 tbs of salt and 1tbs of white vinegar to prevent cracking. Bring to boil. Let it boil one minute on medium heat. Then turn off the heat and cover the pot. Let rest for 15 minutes. Transfer the eggs to a cold-water bath and let them cool down. Peel and dry. Set aside.
  2. Finely chop the shallots and fry on low heat until golden and crispy. Set aside on a paper towel.
  3. Lightly fry the dry chilies until shiny and fragrant, set aside.
  4. Prepare the sauce by simmering all the sauce ingredients, until the sugar is completely dissolved and the sauce thicken a bit.
  5. In a wok, on a medium high heat, fry the boiled eggs until a golden and crisp from all sides.
  6. To serve, cut the eggs into halves. Pour some of the sauce on top, and garnish with the crispy shallots and dry chilies. Coriander leaves are optional.
3 comments… add one
  • Avatar ตือ Sep 17, 2012, 2:58 am


  • Avatar gtm2012 Sep 1, 2014, 2:10 pm

    When deep-frying hard-boiled eggs, it is handy to either prick them all over with a fork or use their shells to lightly score their surface. This prevents [fewer?] bubbles/pockets from forming while frying. These pockets often burst and spray hot liquid at the cook. The phenomenon is particularly evident when the eggs are taken to a deep golden-brown stage.

    • Avatar Hanuman Sep 11, 2014, 8:18 am

      thanks for the great tip!

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