THAI PICKLED EGGS

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Thai Pickled Eggs image

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

12 eggs
2 quarts water
2 ounces thai thin soy sauce (sometimes called Thai white soy sauce)
2 ounces thai black soy sauce
4 garlic cloves
1/4 cup fresh cilantro (including the stems)
1 lb pork stew meat (or pork spare ribs)

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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