These deep-fried hard-boiled eggs topped with a sticky tamarind caramel sauce are a popular Thai dish, and a must for celebrations. The curious name, khai luk koei, or son-in-law eggs, is said to come from a rather unnerving story. Prudes, be warned. Legend has it that a recently married young couple moved into a house in the same village as the wife's parents. The newlyweds were settling well into their new home and, each day, the wife would go out shopping at a nearby market. During this time, however, the husband would also leave the house to flirt with other young girls in the village. Some even say he had affairs with them. Rumours were soon spreading all around the village. One evening, the couple went to the wife's parents' house for dinner. The wife's mother, having heard these rumours, felt she had to warn him to stay in line, but she couldn't simply say it outright for fear of hurting her daughter's feelings. She decided to communicate this through her cooking. She boiled two eggs, then deep-fried them in hot oil. The message was that she would not hesitate to treat her son-in-law's similarly shaped manly parts the same way if she found him being unfaithful to her daughter. As they were finished with a drizzle of dark tamarind sauce, one could easily imagine the bloody splatters, too. The legend assumes that the suspicious son-in-law got the point; whether he ate the eggs then is anyone's guess. The average diner, however, should disregard this gory story and dig in to this delicious invention. Nowadays, it is hugely popular and served all around Thailand, from humble street stalls to avant-garde restaurants, usually as a side or an accompaniment to other dishes.