The Kai Look Keuy (or kai luk koei), ไข่ลูกเขย, are better known as “son-in-law eggs” or “son in law eggs“, literally the eggs (Kai) of the son-in-law (Luk Koei), a typical dish of Thai cuisine, served as a starter or appetizer.
These are boiled eggs, then fried and served in tamarind sauce.
The first course of the protein menu for the Easter lunch from the “Building the Menu” section.
In Thailand, duck eggs are often used, but chicken eggs can also be used.
A story tells that while his wife was on vacation, the mother visited her son at home and the man, to impress her, with only the leftover boiled eggs and basic ingredients in the kitchen, warmed them by frying, then with the little else he had at home – water, tamarind juice, sugar, and fish sauce – he created the sauce.
In the video, the tasting of a type of salted egg already available in Thailand: Kai kaem, pickled eggs.
Other egg-based recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Thai
- Seasonality: All seasons
Ingredients
- 4 duck eggs (or chicken eggs)
- cup vegetable oil (+ for frying)
- 3 shallots (or green onions)
- 2 cloves garlic
- 3 chilies
- to taste coriander (optional)
Steps
Boil the eggs leaving the yolk soft (see table below).
In ½ cup of oil, sauté the shallot (or green onion), garlic, and chili pepper.
Fry the boiled eggs in plenty of vegetable oil.
For the sauce: combine the ingredients and simmer for 5 minutes.
Cut the eggs in half, drizzle with the sauce, and serve with fresh coriander if desired.
To learn more about eggs (which, on average, boiled, contain about 18g of protein per 100g), you can find literature online.
