Thai Son-in-Law Eggs
ThaiOther InternationalDesi eggsMedium
Thai son-in-law eggs — crisp fried eggs in a sweet-sour tamarind sauce with shallots and chillies. A famous Thai street-food classic.
Prep time15 min
Cook time12 min
Total time27 min
Servings2
Ingredients
- 4 Desi eggs, boiled and peeled
- 2 tbsp cooking oil
- 2 tbsp tamarind pulp (imli)
- 1 tbsp palm sugar or gur
- 1 tbsp fish sauce (alternative: soy sauce)
- 2 shallots or 1 small onion, sliced
- 1 fresh red chilli, sliced
- 2 spring onions, chopped
Method
- Pat the boiled eggs dry and fry in hot oil until the whites are crisp and golden; remove.
- Fry the shallots until crisp; remove.
- In the same pan, cook the tamarind, sugar and fish sauce into a glossy sauce.
- Halve the eggs and arrange on a plate.
- Spoon over the sauce and top with shallots, chilli and spring onions.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)13 g
Fat (estimate)18 g
Carbs (estimate)22 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Imli replaces tamarind and gur replaces palm sugar. Cook eggs fully. Contains egg and fish (if fish sauce is used).