Thai Pickled Eggs

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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