Son-in-Law Eggs with Crispy Shallots

Kai Leuk Koey

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Quick & Easy Thai

By Nancie McDermott

Published 2004

  • About

I like hard-boiled eggs any way you serve them, but I adore them in this magnificent party dish. Fried to a golden brown, halved and arranged on a platter, the eggs are sprinkled with crispy rings of fried shallots and napped with a stupendous sweet-and-tangy sauce of tamarind, fish sauce, and palm sugar. It is glorious, and although Son-in-Law Eggs are often served at Thai wedding celebrations and Buddhist ordination feasts, they are simple to make.

Indian-style tamarind chutney is