Thai Son-in-Law Eggs (Kai Look Keuy)
By Sho @ Hungry for Thai
on
Aug 12th 2025 
Golden-fried eggs drizzled with a sweet, tangy tamarind sauce and topped with crispy shallots—what’s not to love? Thai Son-in-Law Eggs, or Kai Look Keuy (ไข่ลูกเขย), is a simple yet delicious dish that brings together crispy textures and bold, sweet-savory flavors in every bite.
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Crispy Fried Eggs with Sweet Tamarind Sauce
It’s one of those humble Thai recipes that’s both nostalgic and satisfying—perfect as a side dish or even the star of the table.
ไข่ลูกเขย (Khai Luk Koei) is a classic Thai dish often translated as “Son-in-Law Eggs.”
It’s sweet, savory, and slightly tangy, with a fun backstory behind the name!
If you love bold, balanced flavors, you’ve got to try Thai Son-in-Law Eggs!
Crispy golden eggs are drizzled with a rich tamarind sauce and topped with fried shallots—it’s sweet, tangy, salty, and totally addictive.
This classic Thai dish is easy to make at home and always a crowd-pleaser. 💛🍳
Easy to make and bursting with Thai flavor!
Thai Son-in-Law Eggs and Deviled Eggs may both start with hard-boiled eggs, but they take very different flavor journeys.
Son-in-Law Eggs are deep-fried until golden, then draped in a sweet, tangy, and slightly spicy tamarind sauce, often topped with fried shallots and chilies—bold, sticky, and full of Thai flair.
Deviled Eggs, on the other hand, keep their whites soft and tender, filled with a creamy yolk mixture spiked with mustard, mayo, and a hint of paprika for a tangy, subtly spiced bite.
One is a rich, saucy street-food-style indulgence; the other, a delicate, finger-friendly party classic.
What You’ll Need
- Eggs: Fresh duck eggs or chicken eggs both work beautifully. Duck eggs will be slightly richer.
- Frying Oil: Enough to deep-fry the eggs and shallots.
- Tamarind Paste or Concentrate: This gives the sauce its signature sweet-sour tang.
- Palm Sugar: For rich sweetness. Substitute with white, brown, or cane sugar if needed.
- Fish Sauce: Brings out that essential umami depth.
- Shallots: Thinly sliced and fried until golden and crispy.
- Sliced Red Chilies or Chili Flakes (optional): For a little heat.
- Fresh Cilantro: For a pop of color and freshness on top.
- Lemongrass (optional): Add a bruised lemongrass stick to the sauce for a subtle citrusy aroma.
Why You’ll Love This Thai Son-in-Law Eggs (Kai Look Keuy) Recipe 🩷
- Perfect mix of crispy, sweet, salty, and sour
- Easy to make with pantry-friendly ingredients
- A fun way to explore Thai street food at home
- Great conversation starter (wait till you hear the backstory!)
How to Cook Thai Son-in-Law Eggs
- Boil the Eggs: Boil 4–6 eggs for 8–10 minutes. Cool in water and peel.
- Fry the Eggs: Heat oil and deep-fry the eggs until golden and blistered. Drain on paper towels.
- Make the Sauce: Simmer tamarind paste, palm sugar, fish sauce, and lemongrass (optional) until thickened (2–3 mins).
- Assemble: Cut eggs in half, drizzle with sauce, and top with crispy fried shallots and optional chilies or cilantro.
What to Serve With
Looking for the perfect sides to round out your meal? Here are some tasty ideas:
🥗 Starter: Thai Green Papaya Salad (Som Tum) or pickled cucumber salad for a crunchy, spicy contrast.
🥩 Main Course: Thai Grilled Pork (Kor Moo Yang) or Pad Thai.
🍛 Side Dish: Jasmine rice or sticky rice to soak up the sauce.
🍰 Dessert: Thai Mango Sticky Rice for a tropical finish.
What is ไข่ลูกเขย (Son-in-Law Eggs)?
It typically features:
- Boiled eggs (usually hard- or medium-boiled), peeled and then deep-fried until the outside turns golden and crispy.
- A tamarind-based sauce that’s sweet, sour, and salty — made with tamarind paste, palm sugar, and fish sauce.
- Garnished with fried shallots and sometimes dried chilies for a little crunch and spice.
Fun fact about the name:
There are several stories behind the name, but one popular (and cheeky) tale says that a mother-in-law served this dish to warn her son-in-law to treat her daughter well — or else! 😅
I love how this dish brings together texture and flavor so perfectly—the contrast of crispy eggs and glossy tamarind sauce is just chef’s kiss.
It’s one of those recipes that feels special but is surprisingly simple to make.
Serve it as a side or centerpiece—it always disappears fast at the table!
FAQs
Legend has it that this dish was served by a mother-in-law as a cheeky warning to her son-in-law—to treat her daughter well, or else!
😅 Whether true or not, it’s definitely a dish with personality.
“Egg” in Thai is “ไข่” (Khai).
Not by default. You can add sliced chilies or chili flakes if you want some heat.
You can try air-frying the boiled eggs at 200°C (400°F) for 8–10 minutes until the outside crisps up. They won’t blister quite the same, but it’s a lower-oil option.
Thai Son-in-Law Eggs (Kai Look Keuy) are crispy fried eggs topped with sweet-tangy tamarind sauce and crunchy shallots.
Simple to make and full of Thai flavor!
Let me know how you like it!
Thai Son-in-Law Eggs (Kai Look Keuy)
Prep time
10 minutes
Cook time
10 minutes
Serves
4
Ingredients
Steps
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How to Cook Thai Son-in-Law Eggs:
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Hard-boil eggs for about 8–10 minutes.
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Transfer them to an ice bath or cool water, then peel. Pat the eggs dry before frying.
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Heat oil in a deep pan or wok over medium-high heat. Carefully add the peeled eggs and fry until the skin is golden brown and blistered. Be careful—they can pop! Remove and let drain on a paper towel.
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In the same oil used earlier (strain if needed), fry thinly sliced shallots until golden and crispy. Remove and drain fried shallot on paper towels.
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(optional) If you are using lemongrass, cut into short sticks and lightly bruise it. Add it to the sauce for extra Thai aroma
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In a sauce pan, combine: tamarind paste, palm sugar, fish sauce and lemongrass. Simmer over low heat until it thickens slightly—about 2–3 minutes. The sauce should be glossy and coat the back of a spoon.
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Slice the fried eggs in half and place on a plate.
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Slowly pouring the sauce over the top.
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Sprinkle with crispy shallots, red chili flakes or sliced chilies (if using), and fresh cilantro.
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Nutritional info
% of daily valueCalorie Breakdown
Protein
127 cal
Fat
7847 cal
Carbs
364 cal
Tips
- Use day-old boiled eggs for firmer texture during frying.
- amarind paste varies in sourness—taste and adjust!
- Store leftover sauce in the fridge; it’s great on fried tofu or grilled meats too.
- Make extra crispy shallots—they’re great on salads, soups, or noodles!
- Coating sliced shallots with 1 teaspoon of cornstarch helps make them extra crispy when fried and prevents them from becoming oily or soggy.
- Don’t fry the eggs for too long, or they’ll become tough, lose their flavor, and won’t taste as good.
- It’s not recommended to keep them overnight, as reheating will make the eggs tough and alter their flavor.
- If you add crushed lemongrass to the sauce, you can increase the amount of tamarind juice, sugar, and fish sauce as desired, since the lemongrass will absorb some of the sauce.
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