Appon's Thai Food Recipes

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Barbecued Eggs ( Kai Peank )

bbq-eggs.jpg

These barbecued eggs are commonly available from street vendors in Thailand. Although they are cooked in their own shells, the eggs are first removed, mixed with seasoning and then put back into their shells for cooking & grilling. If you have a charcoal grill the smokey flavour infuses the egg for a better flavour. Eat them with sweet chilli sauce.

Ingredients
6 Eggs
2 Tablespoons Light Soy Sauce
1/2 Black Pepper
1 Tablespoons Fish Sauce
1 Tablespoons Spring Onions
Wooden Skewers for BBQing

Preparation
1. Clean the eggs on the outside. Break a small hole in the top, approximate 1 1/2 cms diameter.
2. Empty the yolk and white of the eggs into a plate.
3. Mix the egg with the light soy, fish sauce and black pepper.
4. Refill the shell with the seasoned egg mixture, a funnel helps.
5. Stack the eggs upright and steam for 8 minutes.
6. Now take the wooden skewer and poke it through the egg, so that is comes out the other end of the shell. You can get 3 eggs on each skewer.
7. Barbecue on the grill for 10 minutes. In the photograph you can see an egg in its shell at the back and some peeled egg halves at the front.

Serve With
Sweet Chilli Sauce
Lettuce

Comments (4)

doug:

hi

i think between step 3 and 4 ..

obviously put egg back into shell

doug

Appon:

Thanks, happy new year.

Cascabel:

Hello Appon,

just found your blog - congratulations :-) These eggs sound very interesting, I will have to try them :-)

Alton Ayer:

I'd like to reprint this recipe on the recipe page of Arkansas Farm Bureau's Front Porch magazine. It's a bi-monthly general interest publication we distribute to our 230,000 members. My name is Alton Audie Ayer, and I am editor of the magazine.
Farm Bureau is a not-for-profit farm and rural advocacy organization. Therefore, we will not profit from reprinting your recipe in any way. However, our use of them may bring more attention to this website, since we always attribute recipes we use, whether from our members or elsewhere.
If you care to view our magazine, please visit www.arfb.com. Then, click on the "Publications" button and "Front Porch" in the dropdown menu. You can then download our latest pdf version by clicking the Front Porch icon at lower right.
I am staring a deadline in the face, and therefore will certainly appreciate hearing from you as soon as possible. If I have not answered all your questions, please contact me. Thank you very much for your consideration.
Alton Audie Ayer, editor
Front Porch magazine
Arkansas Farm Bureau

[Appon]Yes, you may reprint this recipe on this occasion.

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This page contains a single entry from the blog posted on December 31, 2005 12:32 PM.

The previous post in this blog was Soft Tofu & Pork Soup ( Gang Jueat Tauhu Mu Sub).

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