In Thai legend, a protective mother’s subtle devices led to the creation of son-in-law eggs, or kai look keuy. Upon learning that her daughter wasn’t being treated well by her son-in-law, the concerned parent fried up two hard-boiled eggs as a warning. The deep-fried pair sent a message: Get it together, or your “pair” will be next in line for the deep fryer.
But in reality, most Thai moms actually prepare this crispy treat as a snack for their children. And son-in-law eggs are so delicious that eating one hardly feels like a punishment. Topped with a sweet-and-sour sauce of palm sugar, oil, shallots, tamarind, coriander, and fish sauce, the dish encapsulates the best of Thai flavors: tangy, sweet, salty, and savory, all at once. Unsurprisingly, the caramel-y dressing and golden batter that surround each warm, creamy center are a hit with kids. To prepare a more adult version, spice up the finished plating with a smattering of hot, crispy-fried chilies, then pepper in latent castration threats.