Tag Archives: Soy eggs

An Egg, Zero Carbs and No Sugar!

When is an egg, not an egg??? Or how many ways can you eat/cook an egg???

Eggs are probably one of the most versatile and eaten foods around the world.

Chinese and Egyptian records as far back as 1400 BC mention the egg and in 3200 BC records, they talk of domesticated fowls and eggs. Worldwide there are nearly 2oo breeds and a variety of chooks.

Eggs are big business.


So let us have a look at whose eggs we favour...Turkey eggs (image above) used to be a staple in North America and were also part and parcel of Olde-worlde cuisine particularly in England. The well-known American restaurant Delmonico’s served Turkey egg omelettes well into the late 19th century.

It was also believed by many chefs that turkeys eggs made the best sauces….They are not commonly found now as they are very expensive. Turkeys are not as prolific egg layers as the Chook and it’s not cost-effective although I guess maybe still eaten in some homes where they have a resident turkey or two….Personally I love a turkey egg…

We had had them for a couple years now as when we struggled to buy one for Christmas here we decided to grow our own and how they have grown and my boys are beauties…

  Doesn’t he look handsome? …We also have a resident Chook who has decided that it’s nicer living with the turkeys and if we try to put her outside she just cries and carries on and has really convinced herself she is a turkey and even makes turkey noises so that could be interesting if she lays eggs.

She follows the turkeys on their foraging expeditions and at night when we bring them in…she comes to…

Here in Thailand eggs come in many guises and colours and are found on most street corners in one form or another.

Cooked and injected with seasoning they are very popular.

My favourites are these little quail eggs, fried and sprinkled with fish sauce a lovely snack.


The famous Khai Khao egg which is a developing duck/chicken embryo boiled and eaten from the shell. Is also widely eaten here… The embryo is well-developed and recognisable and mainly eaten by men as they believe it increases their sexual stamina and ladies especially pregnant ladies because of the high-value nutrients they contain. It is however very controversial due to religious, animal welfare and human health concerns. It is definitely one I could not eat and I try most things but I could not eat that.

The preserved century eggs…Khai Yiao ma which translates as “Horse urine eggs” because of their urine-like smell is another no, no for me…I will stick to my little quail’s eggs.

The ” Soy eggs” are ok and quite nice tasting if you like soy and often sold with…

Khao Kaa Moo ( Braised Pork Knuckle)

This pork slow cooked with cinnamon, srar anise and other aromats is delicious.

The mottled tea egg is another egg which is cooked in tea and then the shell is cracked and it is cooked again in tea and spices, this is how it gets its marbled look. Also very popular here.

BBQ Eggs…


Sold on every street corner and market…

I like my eggs well-cooked, the least hint of any uncooked white is another no, no for me…I definitely could not take a drink of something like a Prairie Oyster which is said to be the mother of all cures for a hangover. Yet another use for the versatile egg.

It consists of raw egg mixed with Worcestershire sauce, tomato juice, vinegar, hot sauce and salt and ground pepper. Downed in one!

Dry Salted Duck Eggs.

Dry salted duck eggs

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, Northern Thailand. 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.

I hope you enjoyed my little foray into the world of eggs. How do you like your eggs????

All photos are taken by myself( Carol) or are from Pixabay and FREE to use.

Thank you for reading this post…Please stay safe and follow whatever guidelines you have been asked to do …we have had no new cases here for 14 days so some things may be relaxed a little here but I have had this COVID-19 land on my doorstep this week..reality hit…back in the UK…Please stay safe if you go out mask and gloves and keep your distance …Be well xxx

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all are having a great week…Be well and stay safe xx


Khao Kaa Moo ( Braised Pork Knuckle)

Walking through the market stalls more often than not you are greeted with that familiar smell of star anise and cinnamon which is synonymous with Thai slowed Braised Pork it is to be found in huge pots and there will generally be a queue and it just epitomises the essence of street food….One which holds almost iconic status.


Hot, steaming bowls are served with Chinese steamed cabbage and soft- boiled or soy eggs and it is truly to die for the taste is out of this world. there is nothing better than joining everyone else sitting and enjoying this lovely dish while watching the world pass by.

Well, come with me.

I will tell you how to replicate that in your own kitchen.


You will need a Pork knuckle or 2 pork hocks..some also use belly pork cut into 2-inch pieces this recipe will serve 3-4  people but just increase the ingredients if you want to make a bigger pot.

Clean the knuckle by blanching in hot water and scrape any excess hair off with a sharp knife or do what the Thais do and hold it over a naked flame.

To make the Herb paste :

3 fresh cleaned coriander roots, sliced finely.

3 large cloves of garlic.

1/2 tsp white peppercorns or black will do.

Pinch of salt.

2-3 tbsp solid Palm sugar.

1 tbsp cooking oil.

For the Broth:

2 tbsp Chinese 5 spice powder.

2 Star Anise.

1 stick cinnamon.

2 tbsp Dark Soy.

2 tbsp Light Soy Sauce.

1.5 litres of chicken or pork stock.

Lets Cook!

Using a pestle and mortar pound the palm sugar to a fine powder..set to one side.

Pound cleaned coriander roots, peppercorns, garlic and salt into a fine paste.

ground paste for belly pork

Fry herb paste on a low heat for a few minutes to release flavour add the palm sugar and turn up the heat to medium and stir vigorously until the sugar is melted. Keep stirring until caramelised and the mixture starts to brown. Add the spices and stir to mix well then add prepared pork and turn over to coat with the mixture.

caramalising pork belly

If you also want to add a few extra whole cloves of garlic at this point then do so..some do and some don’t.

Add stock and Soy sauces.

Bring to the boil and simmer for at least 2 hours or until meat is very tender.

I also add my eggs about an hour before the end of cooking time this gives them a lovely soy flavour…Again like many recipes some do some don’t if you make this often you will find your own preferred method.

Ladle into small bowls and serve with steamed Chinese cabbage, rice and soft/hard-boiled eggs.



Unlike the Thais, I do not eat all the skin and fat so I remove a lot of the skin before I serve also because the gravy can be very fatty I allow mine to cool overnight in the fridge and then take off the fat and reheat..I find this better than trying to skim the hot fat off and it also lets the flavours develop.

You then have a  lovely bowl of  Khao Kaa Moo…..


Until next time Stay safe, have fun and laugh a lot x