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Kai Loog Kaey

Kai Loog Kaey recipe image
This classic Thai dish, Kai Loog Kaey, features hard-boiled eggs that are deep-fried until golden and crispy, then smothered in a vibrant sweet and sour tamarind sauce. The dish is garnished with crunchy fried red onions and dried chilies, adding texture and a gentle heat that balances the rich, savory sauce. It is a beloved street food favorite that brings a burst of flavor to any meal. Perfectly suited for weeknight dinners or as part of a larger Thai feast, this recipe is simple yet deeply satisfying. The interplay of texturesfrom the soft egg yolk to the crisp exterior and crunchy onionsmakes it a memorable experience. Serve it over steamed rice for a complete, comforting meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 526.1
Description
This classic Thai dish, Kai Loog Kaey, features hard-boiled eggs that are deep-fried until golden and crispy, then smothered in a vibrant sweet and sour tamarind sauce. The dish is garnished with crunchy fried red onions and dried chilies, adding texture and a gentle heat that balances the rich, savory sauce. It is a beloved street food favorite that brings a burst of flavor to any meal. Perfectly suited for weeknight dinners or as part of a larger Thai feast, this recipe is simple yet deeply satisfying. The interplay of texturesfrom the soft egg yolk to the crisp exterior and crunchy onionsmakes it a memorable experience. Serve it over steamed rice for a complete, comforting meal.
Ingredients
  • 10 Hardboiled Eggs
  • 1/4 cup Oil
  • 1/4 cup Red onions -- thinly sliced
  • 2 tablespoon Dried chilies -- cut into
  • 1/3 cup Palm sugar (or brown sugar)
  • 1/3 cup Tamarind juice
  • 1/4 cup Water
  • 1 tablespoon Thai dark soy sauce
  • 1 tablespoon Fish sauce
  • 1/4 teaspoon Salt
Directions
  1. 1
    Peel the hard-boiled eggs and pat them completely dry with paper towels.
  2. 2
    Heat oil in a frying pan over medium heat. Fry the eggs until golden brown on all sides.
  3. 3
    Transfer the fried eggs to a serving platter and set aside.
  4. 4
    In the same pan, add a bit more oil if needed. Fry the thinly sliced red onions over low heat until golden and crispy.
  5. 5
    Transfer the fried onions to paper towels to drain excess oil.
  6. 6
    Fry the cut dried chilies in the remaining oil until fragrant and slightly crisp, then remove and set aside.
  7. 7
    Reduce the oil in the pan to about 2 tablespoons. Add the palm sugar and saut over low heat until it melts and becomes fragrant.
  8. 8
    Stir in the tamarind juice, water, fish sauce, soy sauce, and salt.
  9. 9
    Cook the sauce over low heat, stirring constantly, until it thickens to a syrupy consistency.
  10. 10
    Remove the sauce from heat and let it cool for 5 to 10 minutes.
  11. 11
    Slice each fried egg in half or into wedges and arrange them on the serving platter.
  12. 12
    Pour the warm tamarind sauce over the eggs.
  13. 13
    Sprinkle with the fried onions and dried chilies.
  14. 14
    Serve immediately with steamed rice.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 526.1kcal
% Daily Value *
Total Fat 42.5g66%
Saturated Fat 10.5g53%
Cholesterol 932.5mg311%
Sodium 310.6mg13%
Total Carbohydrate 4.1g2%
Dietary Fiber 0.3g2%
Sugars 3.4g
Protein 32.7g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, eggs, fried, tamarind, sweet, sour, spicy, sauce, onions, chilies, street food, dinner, rice, crispy, flavorful, easy, traditional, asian, comfort food
Read it online: https://www.chefs-mate.com/recipe/kai-loog-kaey/