Life is short, eat eggs first. Oh yes! That’s my take. I really need to profess my love for this so unassuming yet so versatile ingredient. As long as I have eggs in the fridge, I am ready to battle the world. The first thing I would reach out to after tea/coffee in the morning would be eggs. A quick scramble or an egg salad for the lunch box happens two to three days a week. And not to mention dinner, eggs come to my rescue many nights a week. We Indians have the ability to render a curry avatar to every damn ingredient in the world. And honestly, an egg curry and rice bowl is something that I can lap up for breakfast, lunch and dinner.
Son-in-Law Eggs Recipe
However, curry or not, I am always on the quest for a good egg recipe. I was on Pinterest and spotted this Thai egg recipe. The name caught my attention. Son-in-law eggs!! What on earth is the son-in-law connection? And the story I unearthed had me in splits. It is told that if a man wasn’t acting proper with his wife, the mother-in-law would pay a visit and cook these eggs. It was a subtle hint to the man to get his act together, otherwise the next time mommy dearest would reach out for his eggs. (ahemm…)
Coming to the recipe, it plays quite a tango with flavors and texture. The sauce uses tamarind and palm sugar for the sweet and sour base and a splash of fish sauce kicks it up a notch. The deep fried onions give the mouth a lot to explore with every bite. I am hooked for life.
Son-in-Law Eggs Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 10
Description
Try this Son-in-Law Eggs Recipe. Hard-boiled deep fried eggs served with a drizzle of a sweet-sour tamarind sauce and topped with crisp fried onions.
Ingredients
- Hard Boiled Eggs – 5
- Large Onion – ½, Thinly Sliced
- Jaggery/Brown Sugar – 1/2 cup
- Vegetable Oil – 1 cup
- Tamarind Paste – 1/3 cup
- Fish Sauce – 1 tsp
- Dried Chilies – 4-5
- Red Chili flakes – 2 tsp (optional)
- Cilantro Leaves – 3 tbsp
Instructions
- In a wok, heat the oil over medium heat.
- Add the eggs and deep fry for 4-5 mins until they look brown and crisp on the outside. Remove and set aside.
- Add the onions to the oil and deep fry for 2-3 minutes until they are browned and crisp. Remove and set aside.
- In a pan, add the tamarind paste, jaggery, fish sauce, chili flakes, dried chilies and bring to a simmer. Let it cook until it is thickened a little for about 3-4 mins.
- Cut the eggs in half and place on a plate.
- Pour the sauce on top and top with the fried crisp onions and dried chilies.
- Garnish with cilantro and serve right away.
Nutrition
- Serving Size: 5
- Calories: 574
- Sugar: 23
- Sodium: 182
- Fat: 50
- Saturated Fat: 5
- Unsaturated Fat: 43
- Trans Fat: 0
- Carbohydrates: 26
- Protein: 7
- Cholesterol: 187
Keywords: Khai Luk Koei Recipe, Son-in-Law Recipe
Find it online: https://www.myfridayfoodswings.com/khai-luk-koei/ [5]