“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.”

Ingredients Nutrition


  1. Soak dried chilis in warm water to cover until just softened.
  2. Drain and discard water.
  3. Finely shred chilis and set aside.
  4. strain tamarind pulp save juice.
  5. 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.
  6. Remove with slotted spoon to paper towels to drain.
  7. Remove all but 2 tablespoons of oil from pan.
  8. Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
  9. Remove with slotted spoon to paper towel to drain.
  10. Add chilis and stir-fry 30 seconds or until crispy.
  11. Remove with slotted spoon to paper towel to drain.
  12. Remove all but 1 tablespoon from pan.
  13. Add remaining shallot and stir-fry 1 minute.
  14. Add tamarind juice and salt, bring to a boil.
  15. Add sugar and cook stirring constantly until just combined.
  16. Add corn starch mixture and cook 1 minute or until slightly thickened.
  17. Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
  18. Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a