International dishesEgg DishesThailandabout 40 minutes
These eggs bake right inside their own shells, with a golden top and a firm, well seasoned center. The tricky part is making the hole without cracking the shell.
The tip of a pair of scissors makes a small hole in the top of each egg, a thin stick loosens the inside, and the egg is poured out into a bowl. The shells stay whole as molds, and the strained mixture goes back in.
This batch weighs about 698g, at roughly 144 calories per 100g.
Method
Wash the eggshells, pierce a small hole in the top of each egg with the tip of a pair of scissors, stir the inside gently with a thin stick, then pour the egg out into a bowl. Keep the shells whole for baking.
Add 1 teaspoon of black pepper, 1/2 teaspoon of kOBE Monk Fruit Blend, 1 tablespoon of fish sauce and 1 tablespoon of honey to the bowl of egg, then stir until the seasoning is evenly blended.
Strain the egg mixture through a sieve to remove any lumps, then pour it into a jug with a small spout so it is easy to fill each shell.
Set a steamer on the stove and bring the water to a boil. Stand the eggs in small cups to hold them upright, put them in the steamer, cover and steam for about 10 minutes.
Heat the oven to 200 degrees C, put the eggs in, and turn them about every 5 minutes until golden all over.
Tips
Steaming the eggs ahead and baking them just before serving gives a better aroma and no eggy smell.
Pierce the shell gently so it does not crack, as the hole only needs to be big enough to pour through.
Fill the shells only about eight tenths full, since a full shell overflows as it steams.
Honey is still sugar, so use exactly 1 tablespoon as written and do not add more.
Serve with Vietnamese coriander (rau ram) and a lime, salt and pepper dip to balance the flavor.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.