Son-in-law eggs

Prep: 15 mins Cook: 25 mins

More effort

Serves 6 with other dishes
These sweet yet tangy eggs make a wonderful buffet party dish

Nutrition and extra info


  • kcal301
  • fat15g
  • saturates4g
  • carbs28g
  • sugars27g
  • fibre0g
  • protein15g
  • salt3.63g
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  • 10 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g palm sugar or light muscovado sugar
  • 100ml fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp tamarind paste



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • groundnut or vegetable oil, for frying
  • 4 shallots, thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 garlic cloves, thinly sliced
  • 6 red chillies, thinly sliced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • large bunch coriander, chopped


  1. Put the eggs into a pan of cold water and bring to the boil. Time 8 mins from boiling. Cool under running water, then peel. Meanwhile, combine the sugar, fish sauce and tamarind in a pan. Heat gently until the sugar has dissolved, skimming the top if you need to. Check the taste, it should be sweet and sour. Adjust with sugar, fish sauce or tamarind if you need to.

  2. Meanwhile, heat a 5cm depth of oil in a wok or large frying pan. Once shimmering, add the shallots, garlic and chillies. Fry for 1 min or until golden and crisp. Drain on kitchen paper. Can be done a few hrs ahead. Fry the eggs for 3-4 mins or until the outsides take on tinges of golden brown. Remove from oil and drain.

  3. To serve, quarter the eggs and place in a serving dish. In a separate bowl, combine the coriander with the crisp chilli, garlic and shallots. Mix well. Pour the sauce and coriander mix over the eggs and serve.

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Comments (6)

Mugdha's picture

Very delicious recipe and easy to make .abosolutely healthy

sumankbaruah's picture

quick and easy recipe. absolutely delicious,i used only a little amount of the recommended sauce and the taste was fantastic!!

vivaves's picture

Absolutely delicious recipe, very unusual and fairly easy to put together. I used onion as I hardly ever buy shallots due to price and fiddliness to prepare. The fish sauce made it very salty, but I think as a side dish with other less salty offerings served along side, it works. In my opinion, it doesn't need all that sauce, I will make half the amount next time.

birkssw6's picture

I love these and have made them numerous times over the years. People are slightly put off by their appearance but the dish is always clean after any dinner party.

keziaelisabeth's picture

Why is it called son-in-law eggs?

birkssw6's picture

I love this recipe, so delicious. Amazing how they quickly become the favourite amongst a Thai array...

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