Do you have a craving for a healthy and flavor-packed snack to dig into? Try these Thai-inspired son-in-law eggs that take just a few minutes to whip up! Traditionally a breakfast dish, these are also a great choice for a snack or appetizer.
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What Are Son in Law Eggs?
Simply put, son-in-law eggs are just breakfast eggs taken up a notch. They are a different flavor than a deviled egg but could be considered similar in that the base is a hard-boiled egg with something "extra" on top.
You’ll also find them served as a popular snack in Thailand, and when teamed up with some Jasmine rice, it is often consumed as a meal in itself.
These are basically hard-boiled eggs that are halved and fried until they develop that crispy brown outer skin. These are then drizzled with a sweet, sour, and spicy sauce and topped with some shallots and Thai chilies.
Why Make the Son in Law Eggs?
Eggs are such an incredibly versatile ingredient to work with. You can bulk buy them and almost always come up with so many creative ways to put them to use, and this recipe is just one of them!
The next time you’re hit by a craving for something that’s tangy and spicy and yet easy to make, give this recipe a shot, and we promise you won’t be disappointed.
If you want to test out more interesting breakfast ideas from different regions, make sure you check out our Swedish breakfasts, Chinese breakfasts, Spanish breakfasts, or even the classic English breakfast.
Ingredients
- Hard boiled eggs
- Olive oil
- Shallot
- Vegetable oil (or preferred oil for frying)
- Brown sugar
- Thai fish sauce
- Lemon juice
- Water
- Soy souce
- Red Thai chili
- Green onion
Kitchen Tools Needed
- Small skillet
- Knife and cutting board
- Wooden spoon
- Metal slotted spoon
- Deep skillet or saucepan for frying
How to Make the Recipe
In a small skillet, over low heat, add 1 teaspoon olive oil and the sliced shallots.
Cook the shallots, stirring regularly until they are browned and crispy. Remove from the pan and set them aside.
In a small deep-bottomed saucepan or frying pan, heat the frying oil to 350°F or until a wooden spoon handle placed into the oil creates bubbles all around the spoon.
Carefully place peeled boiled eggs into the hot oil and cook until evenly browned and crisp on the outside. This should take 2 to 3 minutes total at most.
Remove the browned eggs from the oil and drain on a paper towel then cut them in half lengthwise and place the halved eggs onto a serving platter.
In a clean skillet, over medium heat, add the brown sugar, fish sauce, water, and lemon juice and stir regularly until boiling.
Once it is boiling and the sugar has completely dissolved, add additional water if needed. The sauce should be the consistency of a thick syrup.
Drizzle the sauce over the halved eggs.
Then, top with the fried shallots, sliced peppers, and green onions.
Frequently Asked Questions
Ultimately you will use what you prefer as a basic frying oil. You want something that has a higher smoke point and is already on hand or easy to find. Vegetable oil, peanut oil, canola oil, and rice bran oil are all great options.
If you prefer a softer middle instead of the fully cooked traditional egg, you can definitely use a soft-boiled egg in this recipe instead. You just want to make sure that the egg white is completely cooked for this recipe.
While you may want to prepare these in advance, hard-boiled eggs are not an item you should freeze. They lose their texture and do not thaw and reheat well.
A hard-boiled egg is typically good for up to one week in the refrigerator. However, they are best eaten within the first 3 to 4 days after boiling. This recipe should be assembled just before serving but the eggs can be made ahead of time.
You will want to sweeten the sauce, but brown sugar is not necessary. You can use regular granulated sugar, honey, stevia, or any other sweetener you prefer for this sauce recipe.
Red Thai chili is recommended, but you can use any red chili, or even red pepper flakes if that is what you have on hand. As with any recipe, adjust the heat to your own liking.
Tips & Tricks to Nail the Recipe
Ready to give this recipe a shot? Keep these little tips and tricks in mind before you do!
- When making the sauce for the eggs, try to increase the quantity of the sauce you’re making and store the leftover sauce in a glass jar in your refrigerator. This sauce can act as a nice tangy dip for your Thai appetizers or even to drizzle over your salads.
- Want to make it a more fancy dish? Top the eggs with some fried shallots and fried garlic- they’ll not just lend more flavor to the recipe but also give it a little crunchy texture.
- To make the sauce even tangier, you can add in some fresh tamarind pulp. A lot of authentic Thai restaurants serve this version of the sauce.
- You can also throw in some sliced bell peppers while sauteeing and getting the sauce ready to make the dish more healthy and nutritious.
Serving Ideas & Suggestions
These son-in-law eggs taste great when teamed up with some steamed Jasmine rice, but if you really want to experiment and try out something a bit different, you can do that too! Here are a few good serving ideas and suggestions you can implement.
- The eggs taste incredible when paired with any Thai main like a bowl of hot Thai curry noodle soup or some Thai fried rice.
- You can also serve them as a first course for a little dinner date you’re planning at home.
- Got some friends coming over? Team this up with some Thai iced tea and drunken noodles for a winning combination that everyone will love.
- Looking to enjoy something with a bit of a textural difference? Serve these son in law eggs with some green papaya salad which is famous in Thailand.
Thai Son-In-Law Eggs Recipe
Ingredients
- 1 tsp olive oil
- ½ cup sliced shallots
- 5 Hard boiled eggs
- ¼ cup Vegetable oil for frying
- 1 tsp Brown sugar
- 2 tsp Thai fish sauce
- 2 tsp Lemon juice
- 3 tsp Water
- 2 tsp Soy sauce
- 1 tbsp Thai red chili sliced
- 1 Green onion sliced
Instructions
- In a small skillet, over low heat, add 1 teaspoon olive oil and the sliced shallots.
- Cook the shallots, stirring regularly until they are browned and crispy. Remove from the pan and set them aside.
- In a small deep-bottomed saucepan or frying pan, heat the frying oil to 350°F or until a wooden spoon handle placed into the oil creates bubbles all around the spoon.
- Carefully place peeled boiled eggs into the hot oil and cook until evenly browned and crisp on the outside. This should take 2 to 3 minutes total at most.
- Remove the browned eggs from the oil and drain on a paper towel then cut them in half lengthwise and place the halved eggs onto a serving platter.
- In a clean skillet, over medium heat, add the brown sugar, fish sauce, water, and lemon juice and stir regularly until boiling.
- Once it is boiling and the sugar has completely dissolved, add additional water if needed. The sauce should be the consistency of a thick syrup.
- Drizzle the sauce over the halved eggs. Then, top with the fried shallots, sliced peppers, and green onions.
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