Son-in-Law Eggs. Note: It's more traditional to use palm sugar. But if you don't have it, brown sugar can be used to create very similar results. The one component that should not be left out, however, is the fried shallots.

Son-in-law Eggs have all the Thai flavors: sweet and sour, with or without heat. This is one of the most popular dishes for kids in Thailand, and it was definitely my favourite! I'm not really sure why it's called "son-in-law eggs" even. You can have Son-in-Law Eggs using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Son-in-Law Eggs

It's 3-4 of shallots, peeled and sliced thinly lengthwise.
Prepare 1/2 cup of vegetable oil, plus more for deep frying.
Prepare 4 of eggs, 8-10min boiled and peeled (duck eggs for rich yolk).
You need 1/2-3/4 cup of palm sugar, packed or ¼ cup brown sugar.
You need 1/4 cup of Thai fish sauce.
Prepare 2-3 tablespoons of tamarind (you can buy it in the tub from Asian shop).

Creepy origins aside, this is one Thai street food classic you'll want to fry up immediately. And son-in-law eggs are so delicious that eating one hardly feels like a punishment. Topped with a sweet-and-sour sauce of palm sugar, oil, shallots, tamarind, coriander, and fish sauce, the dish encapsulates the best of Thai flavors: tangy, sweet, salty, and savory, all at once. Drain and plunge into cold water.

Son-in-Law Eggs instructions

Add the sliced shallots and 1/2 cup of vegetable oil to a small pan on low heat. Stirring constantly, cook the shallots until they are golden brown and crispy. With a slotted spoon, transfer the fried shallots to a paper towel-lined plate; set aside..
Add enough oil to a medium pan or wok. Place the wok on medium-high heat. Once the oil is hot, gently drop the boiled eggs into it. Stir the eggs around to ensure even browning. Once the surface are thoroughly browned, sift them out with a slotted spoon, slice them in half, and arrange the halved eggs on a serving platter..
Discard the oil in the same pan, add the palm sugar, fish sauce, tamarind, and water to it; bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check for consistency. The sauce should have the consistency of maple syrup. Once you have the right consistency, remove the pan from heat and pour the sauce over the prepared eggs..
Sprinkle the fried shallots over the top of the eggs. Garnish with red chilies and coriander leaves. Serve son-in-law eggs with steamed jasmine rice..

Peel the eggs and pat dry with paper towel (make sure they're super dry before frying so you don't get dangerous oil splatter!). Anyway, these son-in-laws eggs are very good eggs. It's a simple dish with lots of flavor-tangy, savory, syrupy, and a little spicy. The taste is similar to my Malaysian sweet and sour eggs, but the eggs are first hard-boiled, deep-fried, and then topped with tamarind sauce. Watch as Rose prepares and cooks Thai Son In Law Eggs (Kai Look Keuy).