Son-in-Law Eggs (Khai Luk Koei)

Ingredients

• 4 boiled eggs
• 3 tbsp tamarind water
• Palm sugar + fish sauce
• Fried shallots + fried dried chili
• Oil for frying

Method

• Boil the eggs, peel and pat dry
• Fry in hot oil until the surface blisters golden and crisp; set aside
• Simmer tamarind, sugar and fish sauce to a sticky sweet-sour-salty sauce
• Halve the eggs, spoon over the sauce, top with fried shallots and chili; serve

How to choose ingredients

Choose fresh eggs that peel easily with a centred yolk · Thick tamarind pulp is tangy and fragrant · Home-fried shallots beat store-bought.

Chef's secret

Chef's secret: pat the eggs dry before frying so the oil won't spit and the surface blisters nicely · reduce the sauce until sticky enough to coat · sour first, sweet next, salty to finish for a balanced son-in-law flavour.

Order fresh eggs + tamarind as a set from Fresh Market Online, delivered fast.