Recipe: Cambodian Grilled Eggs

Makes a dozen eggs

I met my match with Cambodian Grilled Eggs. My patience and sanity were pushed to the limits. Not one to take a beating, however, I salvaged what I could from this tricky recipe and ended up with twelve super tasty eggs.

This popular Cambodian street food makes for a fun side dish at a barbecue. You’ll be *almost* stress-free if you prepare everything a day ahead, saving the last step for the barbecue itself. Definitely DON’T make this dish last minute. You’ll be cursing if you do. And that’s a promise. Heck, you might end up cursing anyway.

NOTE: If you don’t feel like the hassle, this egg mixture would make wonderful scrambled eggs for a Cambodian inspired brunch.

Special thanks to Steven Raichlen’s Planet Barbecue for the idea and Karen Coates for explaning how to make it happen.

Ingredients:

12 whole eggs
1 tsp fish sauce
1 Tbsp brown sugar
1/4 tsp pepper

Method:

Using a large needle, carefully make a 1/4 inch hole in one end of the eggs (or a hole big enough for your funnel to stick into). Flick the pieces out, away from the egg so that they do not fall inside.

Now prick a tiny pin hole on the other end. Blow through it to push the egg out of the shell, into a bowl. The egg comes out in a super fast, slippery goupy blob. Pretty awesome.

Stand the empty shells up in a steamer, placed inside a pot of water. A bit later on you’ll see what this looks like.

Once all the eggs are in the bowl, add sugar, for sweetness …

fish sauce, for saltiness …

and pepper, for heat …

Whisk ingredients together and pour into egg shells (using a funnel and LOTS of patience). Be careful not to knock your eggs over. The nice thing about steamer baskets is that they can be squeezed around the eggs, holding them upright.

When I filled the eggs, some got a little more, some got a little less. If I hadn’t knocked the eggs over several times (call me Mrs. Butterfingers), they would have been more evenly filled. I would suggest under-filling them since they expand while steaming.

Steam over very low heat for about 2o minutes. I cooked them on medium high and ended up with a big oopsie. The eggs went everywhere.

Some of them made little pops and cracks as they exploded. Actually, the pops weren’t so little. They made me jump and flinch and twitch.

Can you imagine if you had a dozen people coming over to try Cambodian grilled eggs and you saw this 15 minutes before they arrived?

Good thing it was just the three of us. Phew.

Not one to waste food, I scraped the egg off every single one of the egg shells – a delightful job.

Ok, maybe not delightful. But very quick and easy, which surprised me.

At this point – if you haven’t been checked into a looney bin – you can refrigerate the eggs overnight.

The next day, skewer the eggs and place on a hot grill until warmed through.

When you peel the eggs, you get a big bite of tastiness. Honestly. I really liked these eggs.

And the weird thing? The insides are hollow. They could be injected with something (like Cadbury eggs)! But with what, I have no idea. I ‘ll leave that to your creative mind.

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Comments

  1. This recipe sounds very interesting, and actually quite tasty. My thinking, however, is that I’ll never try it if it’s not made by someone else because I don’t think I’d be patient enough. LOL

  2. Collette Lemons says:

    I think I would have put the shells in a carton to hold them while I filled them up – then put them in the steamer.

    It sounds interesting and something I would try once at least.

    Does it matter if the eggs are fresh since you remove the yolks first anyway?

    • globaltable says:

      Putting the whole carton in the steamer is a great idea, but my carton was some sort of Styrofoam and would have melted. We’ve been getting our eggs from a friend who has chickens and that’s how they came. Also, I’d have to cut it up so that it would fit in my pot (I don’t have one big enough for the whole carton).

  3. “This popular Cambodian street food…”
    Does that mean that street vendors are blowing out eggs (like you show) and then selling them after filling them back into the shells? Whew, I might go for it if it’s a family affair, but to buy them from a stranger? Not me…
    I will try them, though; I think they’d be fun to barbecue.

    • globaltable says:

      Rike, I think they must be doing it this way, although there are probably several other techniques. The shells can be rinsed in hot water to sterilize them :)

  4. I am so impressed!!! I have never even heard of something similar to this, and am not sure I would have the patience for it.

    I think to fill the eggs, I might put the shells back into an egg carton, just for stability. I might also use thick cut, inner rings of onion to help stabilize them in the steamer (like some folks do with artichokes).

    Excellent job, and well done you! I rarely post, but am so enjoying your adventures in world cuisine!

    • globaltable says:

      Moving them once they are filled is pretty tricky… I’m thinking leaving them in the carton might be the way to go.

      I’m so glad you enjoy the blog and dropped by to comment… Keep in touch :)

  5. This made me laugh out loud….and I can’t stop laughing….

    Unbelievable!

  6. I say we modernize it. Go to our favorite cookware store and buy an egg topper. The hole is big enough to pour the egg out without poking a hole in the bottom OR blowing it out. The hole is even big enough that you could put a little crabmeat or something in there too.
    Stand the empty shells up in an ice cube tray and pour away! Steam them and forget the sticks. Next day put them in the smoker since you won’t get much grill flavor any other way.
    Just a thought!
    PS Ava is pretty much the cutest baby I have ever seen. (Well, except for my daughter!)

    • globaltable says:

      Joe, I have to be honest – I had never heard of an egg topper til now. I hunted around online and am now in love – ha! I guess I’ll have to try one sometime. I like your idea, especially the smoker thought. And, yes, I agree with you about Ava. She has my heart :)

  7. It’s the coolest little gadget!

  8. Like the idea but I do have an egg topper and this sounds like a great filling. will have to try

  9. Every Easter my uncle used to prepare the egg shells as you suggested. I’d see him at the kitchen table blowing on what seemed like a pile of eggs. We made omelets with the “blown out” eggs, but then he rinsed the shells and put them back in the egg carton (to stabilize them), then he would fill them up with different colors of Jell-O, stick them in the fridge till they set up and we kids would eat them at the end of the day. He called it decorating the inside of Easter Eggs. :)
    Can’t wait to try this recipe thank you for sharing!
    Your blog is fantastic in concept and in content. Shame I had to find it “accidentally” while studying the “Marshall Islands”. More people should know about this blog.
    PLEASE get ready to set sail for another trip around the world! More people need to experience this (and I want more)!

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