I love them!
WARNING: If you are a squeamish son-in-law this recipe might not be for you!
This a great dish that is basically easy to make but there are quite a few step so may take a bit of time the first couple of attempts but once you’ve made it a few times it’s quick and easy. In Thai they are called “Kai look kuey”. For this you are going to need eggs that aren’t too fresh. I have to leave our hens’ eggs for at least 10 days before I can hard boil and peel them easily. Old shop bought eggs should be fine, but they might not taste as good!
So start by boiling your (son-in-law’s) eggs, you’ll need 3 or 4 eggs for two people depending how hungry you are and what other dishes your serving them with. Ideally you’ll boil them so they are still a bit soft and bright orange in the middle (about 4 minutes) then put them in cold water and allow to cool before peeling them.
For the sauce the first thing you’ll need is tamarind paste, which gives you the sourness, here in Mae Rim I buy tamarind pulp in the market which you need to heat with water to soften it up and then strain to get the seeds out. I suppose I use about 4 or 5 tablespoons of this quite runny paste (if your paste is thick you can dilute it with some warm water) and add a good / heaped tablespoon of palm sugar to this and warm it to melt the sugar, then I add light soy sauce, probably a tablespoon too (I don’t usually measure it). Then taste the sauce it should be a balance of sweet, sour and salty, you can adjust it to your tastes. Tom, my partner, always likes it sweeter than me!
Next you need to get frying. In a wok put about 4-5 cms of oil and heat it up hot and fry your (son-in-law’s) eggs until they are golden brown, you’ll need to turn then to get them evenly done. Then take them out and drain of any excess oil. Next fry 2 or 3 dried chillies until they go crispy and a darker colour (not black) this doesn’t take long. These will be a garnish and can be nibbled with / crumbled on the eggs if you want extra spice. Next fry 5 or 6 shallots finely sliced shallots until they are golden and crispy, watch them as they can turn to black in an instant. Take these out of the wok and drain of any excess oil.
To assemble the dish cut your (son-in-law’s eggs) in half and arrange them on a plate, pour over the sauce, they don’t need to be swimming in it but you’ll want enough sauce so you can spoon some onto your plate with your son in law’s eggs. Then sprinkle over the crispy shallots and garnish with fresh coriander (FTG) and the fried chillies. They are delicious with rice as part of a Thai meal. You never knew your son-in-law’s eggs would taste so good!