Thai cuisine · Breakfast & Eggs

Khai Nam

Eggs poached in a light broth with celery, fried garlic, and plenty of white pepper, a gentle breakfast.

Ingredients · for 2 servings

• 4 eggs
• 600 ml strong chicken stock
• 2 stalks celery
• 3 spring onions
• 4 cloves garlic
• 1 tbsp light soy sauce
• 1 tsp fish sauce
• 1 tsp white pepper
• 1/2 bunch coriander
• 2 tbsp vegetable oil

Instructions

1. Slice the garlic thinly and fry in the oil over medium heat for 3 min. until golden brown, then transfer with the oil to a small bowl.
2. Cut the celery diagonally into thin slices, the spring onions into rings, and roughly chop the coriander.
3. Heat the chicken stock in a wide pot, season with soy sauce and fish sauce, and bring down to a gentle simmer – it should not boil hard.
4. Crack the eggs one at a time into a cup and slide each gently close to the surface into the broth.
5. Simmer covered for 3–4 min. until the white is milky-firm and the yolk still wobbles softly.
6. Lift the eggs with a slotted spoon into two bowls, top up with broth, and serve with celery, spring onions, coriander, fried garlic with its oil, and plenty of white pepper.