Son-in-Law Eggs (Khai Luk Khoei)
ไข่ลูกเขย Khai Luk KhoeiSay it: khi LUHK koi
Son-in-law eggs is a beloved Central Thai dish featuring deep-fried hard-boiled eggs smothered in a glossy, sweet-tangy tamarind sauce. Crispy shallots and fresh cilantro add texture and brightness. Traditionally served as part of a shared rice meal, it is said to have earned its name because the fiery chili and sweet sauce represent the complex relationship between a mother-in-law and her new son-in-law. It is a quick, flavorful classic found on family tables and at street stalls throughout Thailand.
Son-in-Law Eggs (Khai Luk Khoei)
ไข่ลูกเขย, Khai Luk Khoei
Pronounced khi LUHK koi
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring a pot of water to a boil. Gently lower the eggs into the water and boil for 9 minutes for fully set yolks. Immediately transfer to an ice bath to cool, then peel.
Pat the peeled eggs dry with paper towels. Heat the vegetable oil in a wok or deep skillet over medium-high heat until shimmering.
Carefully add the eggs to the hot oil (in batches if needed) and fry, turning occasionally, until they are golden brown and blistered all over, about 6-8 minutes. Remove with a slotted spoon and drain on paper towels.
In the same wok, lower the heat to medium. Add the sliced shallots and fry until golden and crisp, 2-3 minutes. Remove and set aside, leaving about 1 tablespoon of oil in the wok.
Add the tamarind paste, palm sugar, fish sauce, and water to the wok. Stir over medium heat until the sugar dissolves and the sauce thickens to a glossy syrup, about 3-4 minutes.
Stir in the sliced chilies. Taste and adjust sweetness or saltiness if needed.
Halve the fried eggs lengthwise and arrange them on a serving plate.
Spoon the warm tamarind sauce generously over the eggs. Top with the crispy fried shallots, additional fresh chili slices if desired, and a sprinkle of cilantro leaves.
Regional variants
Some families add a handful of ground pork to the tamarind sauce for a heartier version. Modern adaptations occasionally include a sprinkle of crispy garlic or crushed peanuts for extra crunch.
Cook's notes
- Fry the eggs just until the outside is golden and blistered; over-frying can make the whites tough.
- Prepare the sauce while the eggs cool so everything comes together quickly.
- Use palm sugar for the most authentic caramel-like depth; light brown sugar works as a substitute.
Serve with
Steamed jasmine rice, cucumber slices, and other Thai dishes such as stir-fried greens or grilled chicken.
Make ahead and storage
The eggs can be boiled and the sauce prepared up to 4 hours ahead. Fry the eggs and reheat the sauce just before serving for best texture.
