THAI PICKLED EGGS
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.
Provided by Cooking_with_wine
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 452.5, Fat 28.6, SaturatedFat 9.6, Cholesterol 629.5, Sodium 1082.9, Carbohydrate 2.9, Fiber 0.2, Sugar 0.8, Protein 43
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