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.