Kai look keuy, or son-in-law eggs, is a breakfast menu must-have, taking a hard right into egg awesomeness territory. These off-the-charts crispy, creamy, sweet, salty and sour brekky bombs also come with a great backstory for a touch of menu humour. In Thai lore, if your mother-in-law believes you’re not treating her daughter well, she’ll serve you a couple of fried hard-boiled eggs – a warning to be taken very seriously!
Ingredients
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12 chicken or duck eggs
Spiced tamarind caramel
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250g finely grated palm sugar
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120ml maple syrup
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160ml fish sauce
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120g tamarind paste
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40ml lime juice
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1 teaspoon chilli flakes
Nuoc cham
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2 garlic cloves, finely chopped
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1 bird’s eye chilli, finely chopped
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80ml fish sauce
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40ml lime juice
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40ml rice vinegar
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40g palm sugar, grated
Herb salad
½ cup seasonal baby herbs and leaves per serving (mint, mizuna, mustard, coriander, shiso)
Cucumber, finely sliced
Fresh sprouts
Garnish
Large handful of herb salad
4 long red chillies, julienned
1 cup crispy shallots
Handful of toasted shredded or flaked coconut
2 kaffir lime leaves, chiffonade
Chopped roasted salted peanuts
¼ cup sesame seeds (black or white)
Method
1. Prepare the eggs
Bring a pot of salted water to a rolling boil. Gently add the eggs and cook for about 5-6 minutes for soft yolks. Remove the eggs and place them in ice-cold water to stop the cooking process. Once cooled, peel the eggs and set aside to fry to order.
2. Spiced tamarind caramel
Combine all the ingredients in a saucepan and simmer on low for 5–10 minutes until the palm sugar dissolves. The sauce should have a silky, syrupy consistency, similar to maple syrup. Thin with a little water if it’s too thick.
3. Nuoc cham
Add all the ingredients for the nuoc cham to a bowl and stir until the sugar has completely dissolved and the sauce is clear and viscous.
Deep fry the eggs at 185°C until crisp and golden. Halve and serve drizzled with the tamarind caramel, a sprinkle of the toppings, and a handful of the spring herb salad dressed with nuoc cham.
Extras to add a twist
Try using duck eggs – they’re larger and creamier than chicken eggs. Be aware, though, this will adjust the egg cooking time.
Chef's notes
When cooking the eggs, add 2–3% salt to the water – especially if using freshly laid eggs. This helps the shell come away more easily when peeling.
Crispy fried shallots are quick to buy, but it’s easy to make your own, and the result will is a more sophisticated and delicious dish; this will take about 10–15 minutes of undivided attention. Slice the shallots thinly and evenly, then place them in a pot with cold peanut, rice bran or sunflower oil. Gently heat the oil while stirring constantly and fry until they start to turn a light golden colour. The slower you cook them, the better the result. Be cautious, as they can overcook quickly. Once they begin to colour, pay close attention. Strain and place on paper towels to dry. Keep the oil, as it will have a deep shallot flavour and is excellent for dressing other dishes.
