How to Make Thai Kai Look Koei - Son-in-Law’s Eggs Asian Cooking Recipe Cuisine

Thailand Son-in-Law’s Eggs (Kai Look Koei)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings
1 large hen’s egg

12 quail eggs

oil for deep frying

chili jam

shredded spring onion

cilantro leaves

Directions:

Par-hard boil hen’s eggs for about 10 minutes and the quail eggs for about 3 minutes in ample water already boiling.

Remove the eggs from the water and run them under cold water tap. Shell them.

Preheat the oil to 370F. Carefully immerse the eggs into the oil. Deep fry until the outside of the egg goes golden, for about 5 minutes.

Remove the eggs. Shake off the excess oil and rest them on the kitchen paper, then using a really sharp knife, halve them. 


Drizzle the chili jam over them. Garnish and serve hot. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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