Son-In-Law Eggs Thai Recipe

Son-In-Law Eggs - The eggs are first hard-boiled, deep-fried, and then topped with tamarind sauce.

Course Side Dish
Cuisine Thai
Keyword Son-In-Law Eggs
Servings 4 people
Calories 163 kcal


  • 4 boiled eggs, shelled
  • 2 big shallots, finely shredded
  • Oil for deep frying
  • Scallion or cilantro for garnishing

Tamarind Sauce:

  • 1/2 tablespoon fish sauce or to taste
  • 2 tablespoons palm sugar or to taste
  • 4 tablespoons tamarind juice, use about a small ping pong ball size of tamarind pulp and mix with water to extract the juice
  • 1 clove garlic, minced
  • 1 teaspoon dried chili flakes
  • 1 tablespoon ground peanut
  • 1 tablespoon oil


  1. Deep-fried the eggs until the skin turns brown. Dish out and slice into halves. Arrange them on a plate. Deep fried the shredded shallots until golden brown, remove and place on paper towel to absorb oil.
  2. Heat up a sauce pan, pour in the oil and saute the minced garlic until light brown. Add the dried chili flakes, ground peanut, do a quick stir, and follow by the tamarind juice, palm sugar, and fish sauce. Bring it to boil and pour the sauce on top of the eggs. Top with fried shallots and scallion/cilantro. Serve hot with steamed white rice.

Recipe Notes

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Nutrition Facts
Son-In-Law Eggs Thai Recipe
Amount Per Serving (4 people)
Calories 163 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 186mg 62%
Sodium 262mg 11%
Potassium 133mg 4%
Total Carbohydrates 11g 4%
Sugars 7g
Protein 7g 14%
Vitamin A 8.2%
Vitamin C 2.8%
Calcium 3.2%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.