The origin of the name “son-in-law eggs” is uncertain (legends abound), but one thing is sure: This Thai street food breakfast is as delicious as it is Pinterest-worthy. Deep-fried hard-boiled eggs are tossed in a sweet-and-sour tamarind sauce to make son-in-law eggs, also known as “khai luuk kheuy” in Thai. Matt Armendariz, author of the book On a Stick!, created this stick-stacked version of the classic Thai fried-egg salad and found that plunging the entire hard-boiled egg into hot oil until golden brown gives this breakfast dish a compelling crispiness, while the chili and garlic-kicked tamarind sauce offers a tangy contrast.
Son-in-Law Eggs with Tamarind Sauce
- Yields: 4 servings
- Cook Time: 20 minutes
- Hands-On Time: 10 minutes
- Total Time: 30 minutes
For the tamarind sauce
Preheat 4 to 5 cups oil in a large pot over medium-high heat.
Thread eggs, 2 to a skewer; set aside.
Place the remaining ⅓ cup oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until light brown and crispy, 6 to 8 minutes. Transfer to a paper towel and set aside.
Make the sauce. Place tamarind and ⅔ cup boiling water in a small bowl and stir until a rough paste forms. Press paste through a fine sieve into a small saucepan over medium heat. Add honey, fish sauce, garlic, chili paste, and salt and reduce, stirring occasionally, about 6 minutes. When sauce has thickened, remove from heat and let cool. Strain into a small bowl and set aside.
Once oil reaches 375°F, carefully place skewers in pot, one at a time, and fry 4 to 5 minutes, or until golden. Drain on paper towels.
Place 2 eggs on top of each lettuce leaf. Top with fried shallots and garlic chips and drizzle with tamarind sauce.
Excerpted from On a Stick! by Matt Armendariz. Reprinted with permission from Quirk Books.