Son-in-Law Eggs: A Delicious Warning for Your Daughter’s Husband

Words: Dwight Co/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/May 7, 2012

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To those of you who aren’t familiar with this dish, the story behind it will seem like a sad, cruel joke.

Popularly called “Son in Law Eggs,” this little deep-fried, savoury egg dish is traditionally cooked by Thai mothers for their soon-to-be son-in-laws as a grave warning that if they decide to get a little promiscuous with their beloved daughters, their precious gems will end up boiled, deep-fried and served with sweet sauce.

Of course, we just read this story over the internet so it might be wrong. (Any Thai people out there?) But the story actually makes the dish more memorable so we figured we’d share it with you anyway.

Before we end the article though, we’d like to give the genitalia joke another go; but we figured it might ruin your meal so we won’t.

Enjoy your son-in-law’s eggs. (Sorry, that was hard to resist.)

Son-in-Law Eggs

Yield: 2-3 servings

Ingredients for the Eggs

  • 6 whole eggs
  • 1/4 cup thinly sliced shallots
  • 1 pc red finger chili, sliced diagonally
  • 1 bunch cilantro/wansuy
  • vegetable oil for frying

Ingredients for the Sauce

  • 2 tbsp patis
  • 3 tbsp sugar
  • 2-3 tbsp water


  1. Put eggs in a pot submerged in water. Boil for 10-12 minutes (hard boiled).
  2. Rinse in running water to cool.
  3. Peel shell and set aside.
  4. Make sauce by boiling together all the ingredients until syrupy. Set aside.
  5. Heat oil and deep fry hard boiled eggs for 2-3 minutes or until a brown crust forms.
  6. Drain on paper towels.
  7. Slice the eggs in half and put them on a plate.
  8. Saute shallots until crispy and golden brown.
  9. Top with sliced chili and shallots.
  10. Drizzle with the sauce and top with fresh cilantro.

Dwight Co

Managing Director/Founder

When he was nine, Dwight stormed the kitchen and proudly cooked himself his first dish, Spam and eggs. Realizing his immense talent for cooking canned food, he co-founded in 2012. Aside from directing's content and design, Dwight also makes websites and runs a tiny ramen house in Burgos Circle called Wrong Ramen. See More.

  • Janis

    Never heard of this until now. The short ingredient list is highly appealing, though. The deep frying of the oiled egs reminds me of kwek-kwek, minus the batter? I shall try this one of these days. And i love how the ingredients are main stays in the pantry and fridge. Except the patis. Can I substitute with toyo?

    • Mylene Chung

      Actually the highlight of the sauce is really the patis taste mixed with sweetness from sugar. You can try it with toyo but it might taste a lot different from the original recipe! Who knows it might be a totally different taste but good all the same! Tell us what you think when you’ve tried the recipe!:D

  • Katrina Teh

    Bookmarking for future cooking endeavors! I showed this recipe to a friend of mine and we seem to be a bit baffled about where the shallots come in. Are they fried along with the eggs and used as toppings later?

    • Mylene Chung

      Actually the shallots are optional since it’s just a topping once you drizzle the sauce over the eggs. You just have to saute them until golden brown and bit crispy then top them over the dish together with the sliced chili and cilantro. Revised the recipe for you, we forgot to add that shallots tidbit! hehe!:) Tell us what you think when you’ve tried the recipe out!:D

  • Guia Obsum

    Haha! Definitely looks good with the bright yellow yolks and all, and I’m imagining it tastes quite fantastic drenched with that sweet sauce and tinctured with the chili peppers’ heat. Nice new way to have your eggs. :)

    • Mylene Chung

      The sauce is really good with the eggs, and the hint of chili compliments so well with the sweet and salty taste of the sauce! Try it out sometime Guia!:D

  • Roanne Rae Cabradilla

    I don’t know where you get all your ideas, but you guys rock! Haha. This story is funny :) and this dish looks interesting >:) hehe.

    • Mylene Chung

      hahaha! Thanks Rae! The background of this dish is actually quite true since we read it’s interesting history from a lot of thai websites. Try this, it’s very easy to make!:D

  • Joy Dinovski

    Hilarious…you have given out the secret. All the son-in-laws beware when your mother-in-law makes this for you, you are warned…lol! Kidding aside, this recipe is also for good leftover Easter eggs. I usually make egg salad or deviled eggs, I’m adding this one to my list. This will be a keeper :-)

    • Mylene Chung

      hahaha This might be a new wedding engagement ritual! Glad you liked the recipe Joy!!

  • Lester Nelson

    These look awesome!

  • Paolo Joaquin Arevalo

    I always order this at People’s Palace. Langya, simple lang pala. But it’s soooo good.

  • paku

    this recipe is fucking wrong….egs should be soft boiled 😉

    • Just pass by

      A Thai stumbled upon this blog.

      The recipe is right. Hard boiled eggs. Not soft boiled.