Egg
kai
There are two types of eggs available in Thailand, chicken eggs and duck eggs. Chicken eggs are always brown and duck eggs are always white. Chicken eggs are generally used for desserts. Duck eggs are used in everything else except for desserts.
Chicken eggs seem milder in flavor than duck eggs. The duck egg’s bright orange yolk is richer in flavor than chicken yolk. Chicken eggs are generally smaller than duck eggs.
Eggs in Thailand are not refrigerated because they’re not washed. In the US, it is required by USDA that eggs be washed. After washing away the dirt, the natural protective layer goes away, too. The eggs pores are exposed, easier for germs to get inside. The EU, however, requires that eggs are not washed to keep their natural protective barrier.
Recipes made with egg
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Steamed Curried Fish
Haw Moak
Steamed, marinated fish in curry paste and coconut milk on vegetables.
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Tod Mun
Fried fish cake, spiced with Thai curry and kaffir lime leaves.
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Royal Mee Grob
Mee Grob Chow Wung
Sweet and sour crispy fried rice vermicelli served with beansprouts and Chinese chives.
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