Authentic Cambodian Baked Eggs – Easter

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).

 

I pick this over Deviled eggs any day!

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… 😉

 

This recipe can be easily doubled. I used a mixture of light (Golden Mountain brand) and regular soy sauce.

This recipe can be easily doubled. I used a mixture of light (Golden Mountain brand) and regular soy sauce.

 

Using a push pin, create a hole on the top of the egg. Peel shell until you get a good sizable hole.

Using a push pin, create a hole on the top of the egg. Peel shell until you get a good sizable hole.

 

Using a chopstick or any stick, stir the inside content of the egg. This makes it easier for the whites and yolk to come out.

Using a chopstick or any stick, stir the inside content of the egg. This makes it easier for the whites and yolk to come out. Rinse the egg shells.

 

Whisk egg with seasonings.

Whisk egg with seasonings.

 

Pour the mixture back into the egg. You can use a funnel to help or even a turkey baster. Fill 3/4 of the way. Just like cupcakes, they will expand.

Pour the mixture back into the egg. You can use a funnel to help or even a turkey baster. Fill 3/4 of the way. Just like cupcakes, they will expand. Wipe the outside of the egg if you happen to spill the mixture.

 

Bake at 300 degrees for about 10mins or until you insert a toothpick into the egg and it comes out clean.

Bake at 275 degrees for about 10mins or until you insert a toothpick into the egg and it comes out clean. If you don’t have a ceramic egg holder, bake the eggs in a mini cupcake pans (this way the egg stands upright). You can see some of my eggs cracked because they were overfilled. Nevertheless edible.

 

If you did the baked eggs the night before, you can reheat them in the microwave or grilled them over a low fire (my fav. way).

If you baked eggs the night before, you can reheat them in the microwave or grilled them over a low fire (my fav. way).

 

Serve with spicy pepper sauce or chili paste mixed with soy sauce or sweet thai chili pepper.

Serve with spicy pepper sauce or chili paste mixed with soy sauce or sweet thai chili pepper.

 

 


Cambodian Baked Eggsmakes 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

  1. Preheat your oven to 275 degree F.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 10-15mins. They are done when you insert a toothpick and it comes out clean.
  7. 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)

 

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