Best 2 Khai Luk Koei Son In Law Eggs Recipes

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Khai Luk Koei Son in Law Eggs, also known as Golden Bag Yolk, is a popular Thai appetizer or street food dish. This delightful snack comprises hard-boiled quail eggs coated in a sweet and savory tamarind sauce, then deep-fried until crispy. The resulting treat features a golden-brown exterior with a soft and flavorful interior, creating a harmonious blend of textures and tastes that tantalizes the palate. Khai Luk Koei Son in Law Eggs can be easily prepared at home with simple ingredients and is a perfect party appetizer, side dish, or snack to enjoy on any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SON-IN-LAW EGGS RECIPE



Son-in-Law Eggs Recipe image

Try this Son-in-Law Eggs Recipe. Hard-boiled deep fried eggs served with a drizzle of a sweet-sour tamarind sauce and topped with crisp fried onions.

Provided by Somdatta

Time 40m

Yield 10

Number Of Ingredients 9

Hard Boiled Eggs - 5
Large Onion - ½, Thinly Sliced
Jaggery/Brown Sugar - 1/2 cup
Vegetable Oil - 1 cup
Tamarind Paste - 1/3 cup
Fish Sauce - 1 tsp
Dried Chilies - 4-5
Red Chili flakes - 2 tsp (optional)
Cilantro Leaves - 3 tbsp

Steps:

  • In a wok, heat the oil over medium heat.
  • Add the eggs and deep fry for 4-5 mins until they look brown and crisp on the outside. Remove and set aside.
  • Add the onions to the oil and deep fry for 2-3 minutes until they are browned and crisp. Remove and set aside.
  • In a pan, add the tamarind paste, jaggery, fish sauce, chili flakes, dried chilies and bring to a simmer. Let it cook until it is thickened a little for about 3-4 mins.
  • Cut the eggs in half and place on a plate.
  • Pour the sauce on top and top with the fried crisp onions and dried chilies.
  • Garnish with cilantro and serve right away.

Nutrition Facts : ServingSize 5, Calories 574, Sugar 23, Sodium 182, Fat 50, SaturatedFat 5, UnsaturatedFat 43, Carbohydrate 26, Protein 7, Cholesterol 187

KHAI LUK KOEI (SON-IN-LAW EGGS)



Khai Luk Koei (Son-In-Law Eggs) image

Once upon a time in Thailand, a Son-in-Law wanted to impress his mother-in-law, so he created these eggs. These Deep-Fried, Hard-boiled eggs sauced with an almost saffron-colored combination are absolutely unique, Wonderful to taste, and perfectly beautiful on a plate. Be careful when frying them. Use a splatter screen to avoid the hot oil that sputters up when the eggs are added, and a metal spatula and wooden chopsticks to turn them in the oil-they have a tendency to stick. This recipe is from the book The Best of Thailand.

Provided by grovinchicken

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 dried red chili peppers
1/4 cup tamarind pulp, soaked in
1/2 cup warm water
1 cup vegetable oil
4 hard-boiled eggs, Peeled
3 medium shallots, thin sliced
3/4 teaspoon salt
3 tablespoons palm sugar
1/2 teaspoon cornstarch, dissolved in
2 teaspoons water
shredded fresh chili pepper (to garnish)
coriander sprig (to garnish)

Steps:

  • Soak dried chilis in warm water to cover until just softened.
  • Drain and discard water.
  • Finely shred chilis and set aside.
  • strain tamarind pulp save juice.
  • In a small sauce pan large enough to fit the eggs, heat oil over medium-high heat.carefully add eggs and fry 1-2 minutes turning carefully, until golden brown.
  • Remove with slotted spoon to paper towels to drain.
  • Remove all but 2 tablespoons of oil from pan.
  • Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
  • Remove with slotted spoon to paper towel to drain.
  • Add chilis and stir-fry 30 seconds or until crispy.
  • Remove with slotted spoon to paper towel to drain.
  • Remove all but 1 tablespoon from pan.
  • Add remaining shallot and stir-fry 1 minute.
  • Add tamarind juice and salt, bring to a boil.
  • Add sugar and cook stirring constantly until just combined.
  • Add corn starch mixture and cook 1 minute or until slightly thickened.
  • Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
  • Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Be sure to soak the eggs in cold water before frying them. This will help to prevent them from cracking.
  • Fry the eggs over medium heat until they are golden brown and cooked through.
  • When making the sauce, be sure to simmer it for at least 10 minutes to allow the flavors to meld.
  • Serve the Khai Luk Koei with rice, jasmine rice, or your favorite dipping sauce.

Conclusion:

Khai Luk Koei is a delicious and easy-to-make Thai dish that is perfect for a quick and easy meal. The combination of crispy eggs, sweet and sour sauce, and fresh herbs is sure to please everyone at the table. So next time you're looking for a new Thai dish to try, give Khai Luk Koei a try!

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