Son-in-Law Eggs are a very popular in Thailand, and can be found at most places where street food vendors gather together. All of the traditional Thai flavors, sweet, sour, salty, are all found in this marvelous dish. Son-in-Law Eggs are not only delicious, but they come with an interesting story. The story goes, a mother-in-law will cook these eggs for her son-in-law if she suspects that he is being unkind to her daughter. It is a gentle reminder that an entirely different set of "eggs" can be cooked if he doesn't change his ways. But all humor aside, Son-in-Law Eggs are both simple and complex at the same time. Fried garlic and shallots, with tamarind sauce, sweet peppers, hot peppers, and cilantro all seemingly go together better than anyone could possibly imagine. This classic Thai dish is quick and easy to make.
The ingredient list for this dish is pretty straight forward and most items are easily found at your local grocery store. The three ingredients that might take a little extra time to find is the palm sugar, fish sauce, and tamarind sauce. The tamarind sauce can be bought pre-made and typically found in the section of your grocery store that has Asian foods. If you can't find it there, then a Mexican food version of tamarind sauce can be found fairly easy. I like to make my own with fresh tamarinds and a little boiled water.
The first step in making Son-in-Law Eggs is to hard boil your eggs. Once they are hard boiled, wait for them to cool, and then peel them.
Add some cooking oil to your pan and fry your hard-boiled eggs. You will want to constantly roll your eggs in the hot oil, as they will brown quickly. Once they are browned all the way around, remove them from the hot oil and set them aside for now. Be careful not to burn them.
Put a few hot chilies in your hot oil and allow them to fry. Again, they will fry quickly, so keep an eye on them. Once they turn dark in color, remove them from the hot oil and set them aside for now.
Using the same hot oil, fry your garlic and shallots. Again, these won't take long, so keep a close eye on them. You will want to remove them once they start getting crispy. Set them aside to be used later. Be careful not to burn them. You won't need the hot oil for anything else, you can remove the oil from your cooking pan now.
After your oil has been removed, add a little water to your cooking pan. Add your palm sugar to the cooking pan. Your palm sugar will start to dissolve fairly quickly, stir constantly to keep from burning. Once the palm sugar has dissolved, pour in your tamarind sauce, and fish sauce. Bring everything to a slow simmer and allow everything to thicken up just a little. Remember, it will thicken up further once cooled.
Once your sauce is completed, you can start cutting your eggs and plating your dish. Cut your eggs in half, length-wise.
Once you have plated your eggs, spoon your tamarind sauce over the top of them.
Top the dish with your crispy garlic and shallots, chili peppers, sweet, peppers, and cilantro.
Cooking Notes: This classic dish won't easily accommodate substitutions, but there are a few small things that can be done to make it your own. For example, try adding spring onions, or finely chopped lemongrass.