Son-in-Law Eggs (Kai Look Keuy)

**Boil the Eggs:** Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat. Once boiling, reduce heat to a simmer and cook for 8-10 minutes for firm but still slightly jammy yolks, or 12-15 minutes for fully hard-boiled eggs. Immediately transfer to an ice bath to cool completely. Peel the eggs once cooled and pat them very dry with paper towels. *Ensure eggs are completely dry to prevent oil splattering during frying.*

**Fry the Shallots:** Heat about 1/2 cup of oil in a small pan or wok over medium-low heat. Add the thinly sliced shallots and fry slowly, stirring occasionally, until golden brown and crispy (this usually takes 5-7 minutes). Be careful, they can burn quickly once they start to brown. Remove with a slotted spoon and drain on paper towels. Reserve the shallot-infused oil for frying the eggs.

**Fry the Dried Chilies (Optional):** If using, add the dried whole red chilies to the same oil (if enough oil remains) or a little fresh oil. Fry briefly (about 30 seconds to 1 minute) until they darken slightly and become crisp. Remove and drain on paper towels. They will become very brittle.

**Prepare the Sauce:** In a small saucepan, combine the palm sugar, fish sauce, tamarind paste, and 1/4 cup water. Bring to a simmer over medium heat, stirring until the palm sugar is fully dissolved and the sauce thickens slightly to a syrupy consistency (about 3-5 minutes). Taste and adjust the balance of sweet, sour, and salty if needed. It should be rich and flavorful. Set aside.

**Fry the Eggs:** Add enough of the reserved shallot oil (or fresh oil) to a deep pan or wok so that it's about 2-3 inches deep. Heat the oil to medium-high heat (around 170-180°C / 340-350°F). Carefully add the peeled, dried hard-boiled eggs to the hot oil. Fry, turning occasionally, for about 3-5 minutes, until the egg whites are beautifully golden brown and slightly blistered or crispy. Remove the eggs with a slotted spoon and drain on paper towels.

**Assemble and Serve:** Slice each fried egg in half lengthwise. Arrange the halved eggs, cut-side up, on a serving plate. Drizzle generously with the warm tamarind sauce. Sprinkle with the crispy fried shallots, chopped fresh cilantro, sliced fresh red chilies, and crispy fried dried chilies (if using).

Serve immediately, ideally with steamed jasmine rice, as an appetizer, or as part of a larger Thai meal.