Want to make something beside Deviled eggs this Easter? Well I got a recipe for you! Bet you haven’t seen anything like this before at your Easter parties.
I was trying really hard to think of an Easter recipe for you guys. Something not overplayed (if I see one more rice Krispie egg shaped recipe…), something different, and something Asian. Basically… that’s how I came up with this recipe (and my mom helped me again…HA).
Cambodian baked eggs are common street vendor food in Cambodia. It’s cheap, easy, tasty, and portable. Khmer fast food. The inside of the egg is removed, mix with an array of sauces and seasonings, and put back into their cleaned shell for baking/grilling. I’ll be honest, the most taunting task is the removal of the egg and putting the liquid back into the shells. No worries I got tips to help you with that and once you do 2 or 3…you’ll become a pro! If you really want to impress your guests you can make it a day ahead and the next day you can skewer the baked eggs and reheat them on the grill! Betcha they never seen grilled eggs before… 😉
Cambodian Baked Eggs – makes 6, can be easily doubled
- 6 eggs
- 1 Tablespoon soy sauce
- 1 Tablespoon light soy sauce (I used Golden Mountain brand)
- 1 garlic, minced
- 1 sprig of green onion, chopped finely
- 1/2 tsp black pepper
- Preheat your oven to 275 degree F.
- Carefully break a small hole on the top of the egg. I used a push pin to help me create a hole and I carefully peeled the shell to make the hole bigger. Don’t let the shell fall into the egg!
- Using a chopstick, carefully stir the inside of the egg. By doing this, it makes it easier for the yolk and whites to fall out. Empty the egg into a bowl. Wash and dry the empty egg shells.
- Mix the egg with the rest of the ingredients. Do a taste test by cooking some of the egg mixture on the stove. Adjust seasoning to your preference.
- Once the mixture is to your liking, use a funnel, or a cup with a spout, or even a turkey baster (yep, just suck up the liquid and pour into the shells) and refill the egg shells. Fill the shells only 3/4 of the way. They are like cupcakes, they will expand…and crack your beautiful shells if you get too happy with filling them.
- Bake for 10-15mins. They are done when you insert a toothpick and it comes out clean.
- Serve with sweet thai chili sauce or spicy pepper sauce (my fav.)
*Baked eggs can be made a day in advance and refrigerated. To reheat, you can microwave (that’s boring) or you can skewer the eggs and gently grill them (think smoky egg flavor! YUM)