Thai cuisine · Breakfast & Eggs

Khai Ping

Isaan street snack: seasoned eggs stuffed back into their shells and grilled on skewers over charcoal.

Ingredients · for 4 servings

• 8 eggs
• 2 tbsp fish sauce
• 1 tsp light soy sauce
• 1/2 tsp white pepper
• 2 spring onions
• 1 tbsp vegetable oil
• 1 tsp chili flakes
• 1 lime

Instructions

1. Crack a roughly 2 cm hole into the pointed end of each egg, let the contents slide into a bowl and rinse the empty shells carefully with cold water.
2. Whisk the eggs smooth with fish sauce, soy sauce, white pepper and the very finely sliced spring onions.
3. Fill the shells about three-quarters full with the mixture and seal the openings with a small twist of aluminum foil.
4. Let the charcoal grill burn down to low, even embers – strong flames will make the shells burst.
5. Thread the eggs onto skewers, brush with the oil and grill 12–15 min. over the embers, turning every 2 min. until the shells are mottled brown and the egg is set inside.
6. Crack open the shells, sprinkle the eggs with chili flakes and serve hot off the skewer with lime wedges.