Khai Luk Koei (Thai Son-In-Law Eggs)

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Hard-boiled eggs, deep-fried until the exterior is golden and slightly blistered, topped with a sweet-sour tamarind-fish sauce dressing, crispy fried shallots, and dried chilli. Khai luk koei ('son-in-law eggs') is a preparation that transforms a hard-boiled egg — by deep-frying — into something with a complex textural range: the crispy, blistered exterior of the deep-fried egg white giving way to the completely set, dense interior, all dressed with the sweet-sour tamarind sauce. It is one of the most clever of all Thai preparations in its use of a secondary cooking technique (deep-frying a pre-cooked egg) to achieve a result impossible by either method alone.

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