The Strangest Egg Dishes from Around the World

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Son-in-Law Eggs (Khai Luk Koei)

A classic Thai dish with a playful backstory. These deep-fried eggs are served with a sweet, tangy tamarind sauce and crispy toppings, creating an irresistible combination of textures and flavors.

Ingredients (for 4 servings):

• 4 large eggs
• Oil for deep-frying
• 2 tablespoons tamarind paste
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons water
• 1 small shallot, finely sliced
• 3 dried red chilies
• 2 tablespoons crispy fried shallots (store-bought or homemade)

Instructions:

1. Boil the eggs for 8 minutes so they are slightly soft in the center. Cool under cold running water, peel carefully, and pat dry to minimize splattering during frying.
2. Heat plenty of oil in a small saucepan or deep skillet over medium-high heat. Gently add the eggs and fry, turning occasionally, until the surface is golden and crisp. Remove with a slotted spoon and drain on paper towels.
3. In a small pan, sauté the sliced shallot in a little oil until golden and fragrant. Add the tamarind paste, brown sugar, fish sauce, and water. Simmer gently, stirring, until the sauce thickens and becomes glossy. Crumble in one dried chili and cook briefly with the sauce.
4. Halve the fried eggs lengthwise and arrange them cut side up on a serving plate. Drizzle the tamarind sauce over the eggs.
5. Garnish with crispy fried shallots and the remaining whole dried chilies. Serve warm or at room temperature.