Son-in-Law Eggs or Khai Look Koie are very popular all over in Thailand. which have been cut into quarters, and topped with a sour & sweet tamarind sauce and fried shallots. I’ve heard many stories as to the origin of this dish’s name… but they all conflict. I’ll ask around here in Thailand and see if I can get the real story and get back to you.
- 4 eggs
- 2 tbsp oil
- 2 tbsp soft brown sugar or palm sugar
- 1 tbsp fish sauce
- 2 tbsp tamarind
- 1 tsp chopped red chillies (optional)
- 1/2 cup fresh coriander leaves chopped
- Bring the water boil eggs for 10 minutes.
- Drain and run under cold water until cool and remove the shell
- Heat the oil in a wok Add the eggs to the wok in batches and turn frequently over medium heat. When they are golden brown and blistered, remove the eggs from the wok and keep warm.
- Remove excess oil from pan; add brown sugar,fish sauce, tamarind and chillies.
- Add boil water rapidly for 3 minutes or until mixture resembles a syrup.
- Serve eggs with syrup poured over, sprinkled with coriander leaves