Thai Pickled Eggs – a delicious recipe with eggs, water, soy sauce, thai black, garlic, fresh cilantro. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Hard boil the eggs, strain and let stand to cool.
2
Mix the water, thin soy sauce, black soy sauce in a four quart pot.
3
Press the 4 cloves of garlic with a garlic press and place in the solution.
4
Finely chop the cilantro and place in the solution (I use a pair of kitchen scissors).
5
Remove the shell from the eggs and place in the solution.
6
Add the pork to the solution.
7
Bring to a boil and then cook for another twenty minutes or so on high. (A heavy rolling boil for this time is necessary to fully cook the pork).
8
For best flavor let cool and then place in the refrigerator overnight and then boil for another fifteen minutes.
9
Serve with rice but best served with jasmine rice.
871
kcal
Calories
46
g
Fat
38
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 eggs, 2 quarts water, 2 ounces thai thin soy sauce (sometimes called Thai white soy sauce), 2 ounces thai black soy sauce, and more.
Yes, Thai Pickled Eggs falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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