Thai Pickled Eggs

"This recipe comes from my favorite Physics teacher, who, after she retired has become my surrogate grandmother. She owned a Thai restaurant in Chattanooga for many years and has taught me many things about physics, cooking, and life. She told me that this dish was her favorite as a little girl growing up in Thailand and that it is a regional dish of the Central Province of Thailand. I have called it Thai pickled eggs but it is not a true pickling solution. Rather, it is roughly a Thai equivalent."
 
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Ready In:
45mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Hard boil the eggs, strain and let stand to cool.
  • Mix the water, thin soy sauce, black soy sauce in a four quart pot.
  • Press the 4 cloves of garlic with a garlic press and place in the solution.
  • Finely chop the cilantro and place in the solution (I use a pair of kitchen scissors).
  • Remove the shell from the eggs and place in the solution.
  • Add the pork to the solution.
  • Bring to a boil and then cook for another twenty minutes or so on high. (A heavy rolling boil for this time is necessary to fully cook the pork).
  • For best flavor let cool and then place in the refrigerator overnight and then boil for another fifteen minutes.
  • Serve with rice but best served with jasmine rice.

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Reviews

  1. This recipe is actually a variation of Thai pork stew. Try it the traditional way as well, it is even more delicious!
     
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RECIPE SUBMITTED BY

I am a Physics and Philosophy dual major at the University of Tennessee at Chattanooga. I grew up in the Florida Keys so there is a bit of Caribbean flavor in much of my cooking style. My favorite coking styles are Thai, Caribbean, Greek, and Italian. I also enjoy fusing flavors from spices of different regions.
 
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