I can still remember the first time I had son-in-law eggs, ‘khai luuk kheuy’ in Thai, at Gingerboy last year and it was a new and fun experience. I’ve never heard of son-in-law eggs prior to that beautiful meal at Gingerboy and after having them, I couldn’t get enough of it! It was one of the most popular dishes and came highly recommended. The wait staff explained to us, upon the arrival of the eggs, that we had to have the whole egg in one go to have the best experience. And of course, we did!
We tried to fit the egg into our mouth (it wasn’t a small egg in case you’re wondering) and when we bit into it, our eyes glowed and when we all finished it, we all did a harmony of “WOWS” haha. It was truly amazing! The egg yolk was still really runny and the egg practically did a mini explosion in our mouths! I was in awe.
The next time I had them was my recent trip to Chin Chin. And this time, we learned our lesson, we decided to cut it into smaller pieces to truly enjoy the flavour. Since then, I just wanted to have more! So I decided to search for recipes online and found one by Ai-Ling @ Food Endevours of the Blue Apocalypse! It looks delicious and sound easy enough for me to follow. So off I went to KFL to get some of the ingredients and made it for lunch!
So glad I did, cause it was delicious! With the tangy, sweet chilli caramel, it was perfect! We loved the chilli caramel so much that we kept the leftovers so I could make the eggs again the next day! haha Obsession, I know.
Are you also a fan of son-in-law eggs? If you are, do give this recipe a try! I’m very sure you will love it! Do head over to the link to see the step-by-step pictures! It definitely helped me! (:
Son-in-law Eggs with Chilli Caramel (Adapted from Food Endeavours of the Blue Apocalypse)
2 eggs
Vegetable oil, for deep frying
1/4 cup sugar
1 tbs palm sugar
50ml fish sauce
2 tbs tamarind paste
3 chilli padi, sliced thinly
Spring onion, sliced thinly, for garnish
Fried shallots, for garnish
Steps :
1) For the eggs : Soft boil the eggs. I used an egg cooker for this. But if you’re using the stove, place the eggs in a small pot and fill with cold water, just enough to cover the eggs. Place over high heat, and when the water has come to a boil, remove the pot from the heat and allow the residual heat to cook the eggs gently for a further 3 minutes. Transfer the eggs to a pot of cold ice water, to stop the cooking process, for 10 minutes. Gently peel the eggs and pat dry using paper towel. Set aside.
2) For the chilli caramel : In a heavy-base pot, heat the sugar on low heat, swirling occasionally until the sugar liquifies and turns a slightly dark brown. Careful not to take this too far, as it will burn and taste bitter.
3) Take the pot off the heat, and slowly add the fish sauce. It will cause the smoke and bubble vigorously, so take caution.
4) Once the bubbling has settled down, return the pot back on the stove on low heat, and simmer for 2-3 minutes. Add the chillies and stir it well. Take the pot off the hear, and add the tamarind paste and palm sugar. Mix it until the palm sugar has dissolved completely. Set aside.
5) Heat oil in a small saucepan on medium-high heat, then add the soft boiled eggs and fry till golden brown. Drain on a paper towel.
6) Using a pair thongs, put the eggs in the pot of chilli caramel and coat it. Place the coated eggs in a bowl, and garnish with spring onions and fried shallots. Pour a bit more of the chilli caramel on top of the eggs, if desired.
ENJOY!
PS : Like Ai-Ling, I prefer a gooey yolk, which is why I chose to soft boil my eggs. If you don’t like that, you could hard boil your eggs, and just repeat the whole process of putting the eggs in ice water after it is cooked. Will still be delicious! (:
Food Made With Love 
oh baby look at that gooey centre.. i can almost lick it off the screen – then i told myself it’s not real life 😦 lianne you are a tease!!!
haha sorry dearie!! but now u can make it at home! hehe
That look delicious. I have only had son in law eggs at Chin Chin but had heard of them on Masterchef last year. I am looking forward to having a go at this recipe!
hehe (: how delicious is the one at Chin Chin’s? hehe so so good! hehe give this a go and let me know what u think! hehe x
wow, these look absolutely fantastic! like scotch eggs with an Asian twist!
hehe (: yes it is kinda like scotch eggs just not wrapped in anything! hehe You should give this a try!
You made your own SIL eggs! I’m so super impressed! I can still remember the taste from gingerboy it was truly an orgasmic experience! But I’m reluctant to deep fry anything at home. I remember eating this growing up too but usually the centre is hard boiled. Not nearly as nice.
hehe thanks dearie! (: hehe it’s actually not as bad as I thought because I am reluctant to deep fry anything at home too! But just had to cos im addicted to these eggs! Should really give it a try! hehe x
I tried cooking it too in the weekend to go with Nasi Lemak. Sauce ingredients very similar to yours but not as much sugar and I tweaked it slightly. Loved the sweet, spicy sauce. But I over cooked the egg and pan fried it instead of deep fried which the egg turn out not very pretty looking.
These look like restaurant quality 😀 what a great job you did. Im with you on the runny yolks – YUM!
hehe thanks!! (: should really give this a try im sure you will love it!
I’ve heard of son-in-law eggs a number of times thanks to MasterChef but yet to try it out… perhaps the next time I’m feeling a bit adventurous for breakfast ;). Lovely post dear!
thanks dearie! (: hehe Thank you for your constant support! hehe let me know when you give it a go! (: Hope you’ll like it! hehe x
Oh wow. I’ve heard of son in law eggs but never had them. I love gooey centers!!! I really am wondering how it tastes. I don’t know if the whole egg could fit into my mouth hahahah
haha dont do it! it’s equally yummy when it’s eaten in small bits! hehe the sauce is tangy, salty and sweet! hehe try it (: I’m sure u will like it as much as we all do! hehe
Drooooollll. I LOVE son in law eggs. They are so damn good! breakfast should be eaten all day long 🙂
hehe yes! this is one egg dish that I could have all day every day! 😀