Lao Barbecued Eggs ( Kai Peank Lao)

  • 6 Eggs
  • 2 Tablespoons Light Soy Sauce
  • 1/2 tsp Black Pepper
  • 1 Tablespoons Fish Sauce
  • 1 Tablespoons Spring Onions
  • Wooden Skewers for BBQing

  1. Carefully but thoroughly wash the eggs. 
  2. Make a small hole in the top, approximate 1 1/2 cms diameter. This can be done a number of ways including using a sturdy needle to pierce the shell and then enlarging the hole or by using a small fret blade and carefully cut your way through. 
  3. Pour the yolk and white of the eggs into a plate.
  4. Whisk the egg with the light soy, fish sauce and black pepper.
  5. Refill the shell with the seasoned egg mixture. Place a small funnel stem into the hole previously formed and just pour in the mixed contents to fill.
  6. Stack the eggs upright and steam for 8 minutes. The egg content will now be solid.
  7. Push a pre-soaked skewer through the egg hole and into the contents and push gently to pierce the egg shell at the other end.  
  8. 3 eggs generally fit well on each skewer.
  9. Barbecue on the grill for 10 minutes. 

These eggs can be enjoyed  simply with pepper and salt, or pepper and salt with lime juice, Worcestershire sauce, Chicken Dipping Sweet Chillie sauce, various soy sauce based dips and some lettuce leaves to wrap the parcel in. They can be enjoyed hot or cold.