Son-in-Law Eggs Recipe ไข่ลูกเขย

By Pailin's Kitchen · 40 min

Ingredients

Instructions

1. Sauté the chopped shallots in a little oil until lightly browned. Add the palm sugar, tamarind paste, water and fish sauce. Simmer a few minutes until the sugar dissolves and the sauce thickens slightly, crushing any lumps with a wooden spoon.
2. Simmer the sauce 3 to 5 minutes more, until it is darker, glossy and about the consistency of maple syrup. Taste and adjust the seasoning, remembering the eggs will mellow it.
3. Thinly slice the shallots lengthwise, sprinkle with salt and rest for at least 10 minutes. Press paper towel onto them to absorb the liquid.
4. Heat enough oil in a wok or shallow saucepan to cover the shallots over medium-high heat. Add the shallots to the cold oil, then once bubbling reduce to low and fry until golden brown and crisp. Drain on paper towel.
5. In the same oil over low heat, fry the garlic slices until light golden and the bubbling stops. Drain.
6. In the same oil over low heat, fry the dried chilies until maroon and smoky, less than a minute. Drain.
7. Add more oil to the pot to come halfway up the eggs. Heat over medium-high heat to 375 to 400°F. Dry the eggs well with paper towel.
8. Fry the eggs one at a time until golden brown, just under 1 minute. Flip and brown the other side. Drain.
9. Cut the eggs in half and arrange cut side up on a plate. Reheat the sauce, adding a little water if too thick, and drizzle over the eggs.
10. Top with the fried shallots, garlic, chilies and cilantro, and serve immediately.

Summarized from Pailin's Kitchen's video. Watch it for the details.

More recipes with

GarlicEggShallotTamarindDuck egg