Khai Luk Koei (Son-in-Law Eggs)


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Son-in-Law Eggs

Incredible egg dish that’s sure to wow your guests. Try the sauce served over scrambled eggs for an exotic brunch dish. Or for special occasions, use quail eggs instead of chicken eggs. Serves 8 to 10.

Vegetable oil for deep frying + 3 tablespoons
3/4 pound chicken breast, finely chopped or use ground chicken
1/2 cup tamarind pulp soaked in 1 cup of warm water (or 1 cup liquid tamarind concentrate)
4 tablespoons chicken broth
7 tablespoons palm sugar (or light brown sugar)
2 tablespoons Thai fish sauce
1 green onion, finely sliced
1/4 cup thinly sliced garlic
3/4 cup thinly sliced shallots
8 hard-boiled eggs
6 small chilies, finely sliced (for less spicy version, remove seeds from chilies before slicing)
Cilantro (coriander) sprigs

Strain the tamarind pulp and save the juice. Set a wok over medium-high heat. When it is hot, add 3 tablespoons of oil. Add the chicken and stir-fry until it begins to brown. Add the tamarind juice (or concentrate) and stir-fry for 1 minute. Add the chicken broth, sugar and fish sauce and stir-fry for 1 minute. Taste sauce and make any adjustments desired. Stir in the green onion, cover and remove from heat.

Set a wok over medium heat. Add enough oil to deep fry the eggs, and bring to 360°F (180°C). Fry the garlic until golden brown, about 1 minute. Remove with wire skimmer to drain on paper towels. Fry the shallots until crispy and brown, about 2 minutes. Remove with wire skimmer to drain on paper towels. Add 2-5 eggs, one at a time (depending on how many will fit comfortably in your wok, do not overcrowd the eggs). Cook until golden brown on all sides, about 7-8 minutes, turning eggs occasionally with wooden chopsticks or metal tongs. Remove with wire skimmer to drain on paper towels. Continue until all eggs are deep-fried.

Carefully cut the eggs in half, cleaning the knife between slices. Place egg halves yolk side up on serving platter. Spoon the chicken mixture around and, if desired, over the eggs. Sprinkle the fried garlic, shallots, sliced chilies, and a few sprigs of cilantro over the top. Serve warm or at room temperature.