How to make Khai Look Khoey (Thai Eggs with Tamarind Sauce). Delicious and super easy Thai Son-in-law eggs recipe. Click through for full recipe and step by step instructions

Khai Look Khoey (Thai Son-in-law eggs)

Course: Entree
Cuisine: Thai
Prep Time: 17 minutes
Cook Time: 38 minutes
Total Time: 55 minutes
Servings: 6 eggs
Author: Marvellina
Khai Look Khoey or known as son-in-law eggs are blistered hard-boiled eggs served with addicting spicy tamarind sauce. This is one of my favorite easy recipes that I made often.
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  • 2 Tbsp Crispy shallots
  • Small bunch of fresh coriander leaves
  • 1 Thai red chili chopped or sliced at an angle


  • Let the eggs sit at room temperature for about 15 minutes before cooking. Bring a medium pot of water (enough to cover the eggs) to a rolling boil. Gently add the eggs into the pot. Turn off the heat and cover the pot with lid and let sit for about 12 minutes
  • Remove from the pot and rinse with cold water to stop the cooking. Peel the shells off and set aside and pat dry with absorbent paper towel to prevent splattering when you pan fry later

Making the sauce:

  • Place the tamarind in a small bowl. Add in the hot water and let sit for 15 minutes. Use the back of the spoon to gently press on the tamarind paste that has softened and continue to do so until it turns into mush
  • In a small saucepan, add in the softened tamarind, sugar, and fish sauce. Cook until the sauce turns into a thin syrup consistency. If it's too thick, add a bit more water. If it's too thin, reduce the sauce a bit longer. Have a taste, it should be sweet, tangy, and savory

Putting together:

  • Make sure the surface of the boiled eggs are dry before you pan fry them. Preheat cooking oil in a frying pan, about 1/2-inch in height. When the oil is hot, lower the heat to medium, gently place the eggs in the pan and use a slotted spoon to turn the eggs around to let them blister and turn golden brown all over. They turn brown very quickly, so watch the heat and lower it further if needed
  • Remove from the pan into a paper towel. Cut into half and place on serving platter. Drizzle with tamarind sauce, crispy shallots, fresh coriander leaves, and chili. Ready to serve