This was a first for me these dry, salted duck eggs covered in a black, soot ashes and charcoal powder.
Dry Salted Duck Eggs.
Dried in mud taken from termite mounds and rolled in a mixture of soot, ashes and charcoal powder these dry salted eggs are produced locally near me in Khon Kaen. Traditionally eaten with rice soup for breakfast in a hot country like Thailand this is a way of preserving eggs…Dry Salted Duck eggs are used rather than chicken eggs as the yolks are larger.
I have trawled the internet to find a video so that you can see how these eggs are produced. I find it very interesting but then I love to know and find out about local traditions and this one although I knew about the many ways of preserving eggs and eating them here I hadn’t come across these eggs before.
Although this video is in Thai it is self-explanatory and quite charming to watch.
It is the first time I had seen these eggs, they were given to my son as a gift by a local shopkeeper ..telling him aroy, aroy which means good. Traditionally eaten with rice soup for breakfast here they add a touch of saltiness which the Thais love although being hot we need to increase the salt we lose through sweating.
Rice soup is not only eaten for breakfast, it is given to babies, anyone who is maybe a little unwell or just because they want a comfort food. If you are using cooked rice then the soup will be more like a porridge and how it would be given to babies it is also made with less seasoning for babies.
If you want a bit more of a substantial and filling soup then add a few prawns if you are vegetarian just omit the meat and maybe add some pak choi or white cabbage shredded., some tomato…Play with the flavours.
1/4 cup minced chicken or pork
3 cloves of minced garlic
1 and a half tbsp oil
1/2 tsp salt
2 tsp soy sauce
1 and 1/2 cup of fresh chicken broth
1 cup of steamed rice
1 tbsp finely Julienne fresh ginger
1 spring onion finely sliced
1 tbsp coriander chopped
Pinch of white pepper.
Heat the oil and add the minced ginger and cook until ginger is golden remove half and set to one side for garnish.
Add the chicken or pork and season with salt and the soy sauce then pour in your chicken broth and the rice. Cook for 3-5 minutes depending on whether you want a soup or more of a porridge.
Turn up the heat and crack the egg in the middle of the rice either sir to combine through the rice or let the egg poach in the water.
Pour into your bowl and top with the garlic, spring onions and ginger sprinkle with a dash of white pepper.
Pictured below are the eggs we received which now I know how they are made and what they taste like I am looking forward to cooking with them.
The date on the box informs you that the eggs can be pan-fried up until that date and afterwards MUST be boiled.
Although they look strange or maybe different is the word the black outer covering washes off and underneath is the egg in its shell. This my ever curious grandson cracked and fried. The yolk was a darker yellow than a normal chickens egg and pleasantly salty…A completely different taste to which I was expecting… That sentence uttered purely on my experience of some foods I have tried whilst living here…Not all quite so pleasant… The shopkeeper who gifted them to us was correct they were aroy, aroy.
If you would love to find out more about eggs and some of the eggs found here in Thailand please click here
I expect you are asking yourself when is an egg not an egg… The answer when you live or travel around Asia…
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