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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*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 186mg62%
Sodium 262mg11%
Potassium 133mg4%
Carbohydrates 11g4%
Sugar 7g8%
Protein 7g14%
Vitamin A 410IU8%
Vitamin C 2.3mg3%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.