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.
- 12 eggs
- 1 tsp fish sauce
- 1 Tbsp brown sugar
- 1/4 tsp pepper
- 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.
- Prick a tiny pin hole on the other end. Blow through it to push the egg out of the shell, into a bowl.
- Stand the empty shells up in a steamer, placed inside a pot of water.
- 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.
- Refrigerate the eggs overnight.
- Skewer the eggs and place on a hot grill until warmed through.
If you don't feel like the hassle, this egg mixture would make wonderful scrambled eggs for a Cambodian inspired brunch.
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