Son-in-law eggs: Everything you love about Thai food in one dish

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Once upon a time in Thailand, a Son-in-Law wanted to impress his mother-in-law, so he created these eggs. (KTRK)

Son-in-law eggs or "khai luk koei" is a dish which represents everything people love about Thai cuisine. It may look complicated, but its actually a very simple way to use boiled eggs. Songkran Thai Grilll Executive Chef, Jett Hurapan, invited Eyewitness News into his kitchen to show us how to prepare this Thai classic in minutes.
- 2 hard-boiled egg,
- 2 oz tamarind sauce,
- 1 pc dried red chili,
- 1 tsp scallions
- 1 tsp crispy shallots
1. Heat vegetable oil in a deep-fryer. Once the oil is hot, gently drop the hard-boiled eggs into it. Stir the eggs around to ensure even browning. Once the egg exteriors are thoroughly browned, fish them out with a slotted spoon, slice them in half with a serrated knife, and arrange the halved eggs on a serving platter.

2. Meanwhile, heat up a sauce pan. Add the tamarind sauce and bring it to a boil. Pour the sauce on top of the eggs

3. Top with dried red chili, crispy shallots and scallions

More recipes from Songkran:
WATCH: Pad-Khing Tofu from Songkran Thai Kitchen
WATCH: Fall in love with Songkran Thai Kitchen & Grill's Pad Thai
WATCH:Songkran Thai grill transports visitors to a whole new world

Related Topics:
foodlets eatcookingcooking chefrecipeThai foodHouston
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