Daughter-In-Law Eggs

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My variation off a Thai recipe called Khai Luuk Kheuy, or Son-in-Law Eggs. This is a delicious, tangy side dish or appetizer.

Preparation time: 10 minutes
Cooking time: 30 min.

Difficulty: Difficult - for experienced cooks
Serves: 2

Dietary guidance: v n d 

Tags: fried · side · appetizer · eggs · thai · deep-fry ·


1/2 onion, sliced into rings
6 cloves of garlic, sliced
3 hard-bolied eggs, shelled and quartered
oil, for frying
lettuce or fresh spinach leaves, to serve
Option: dash of cilantro or fresh cilantro sprig

1/6 cup white sugar
2 tbsp. soy sauce
3 1/2 tbsp. lemon juice


Combine the sugar, soy sauce, and lemon juice in a small saucepan. Heat the pan to a boil, stirring until sugar is dissolved. Simmer the sauce for five minutes, then set aside.

Heat 2 tbsp. of the oil in a frying pan and cook the onion and garlic until golden brown. Transfer the vegetables to a bowl and set aside.

Add another 1/3 cup oil to the pan. Reheat. Carefully slip the egg quarters into the oil, so that the yolks do not fall out. Fry the quarters, turning as needed, until golden-brown on all sides. Drain the eggs.

Line the bottom of a wide bowl with lettuce or fresh spinach leaves. Arrange the eggs, onions, and garlic on the leaves, then drizzle with the sauce. (Warm the sauce if needed.)

If desired, sprinkle a dash of cilantro over the food, or add a fresh cilantro sprig for garnish. Serve hot.

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