Upside-Down Eggs

Name: Upside-Down Eggs (Khai Khouam)
Cuisine: Luang prabang
Ingredients: 10 boiled (i.e. hard-boiled) hen’s eggs; 3 duck’s eggs; 2 (small) heads of garlic, cooked in the embers of a charcoal fire and then peeled to constitute the Kheuang hom; 5 (small) shallots, cooked in the embers of a charcoal fire and then peeled to constitute the Kheuang hom; minced lean pork, a quantity equivalent to a hen’s egg to be cooked in a dry pot or pan until it gives off a good aroma; minced lean pork, a quantity equivalent to a hen’s egg to be cooked in a dry pot or pan until it gives off a good aroma; pa beuk ‘caviar’*; chopped coriander leaves; salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper; pork fat

Khai Khouam

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

10 boiled (i.e. hard-boiled) hen’s eggs
3 duck’s eggs
2 (small) heads of g

Asia
Laos
Main course
Side dish
Gluten-free

Method

Shell the hard-boiled hen’s eggs and cut them in hajves. Remove the yolks carefully and pound them together with the kheuang horn, the pork and the ‘caviar’ in a mortar. Taste. If the taste is not strong enough, add a little fish sauce. Then add ground black pepper and (some o