Khai Being | Lao Seasoned Baked Eggs

Khai being are Lao seasoned baked eggs that taste so good with jeow som and sticky rice. It makes the perfect to go snack since the shell is its own container. I love making these baked egg with extra herbs since it gives it a bright green color and also makes an herbalicious egg. I grew up with my mom making these every weekend and mom would keep these available in a basket just like chips or snacks. These are great for all ages since the texture is so soft and melts in your mouth.

Tips and Tricks to make the best khai Being

• These take a lot of patience since you have to be careful cracking and pouring the egg mixture back in the egg

• It varies with your oven but it could take up to 2-3 hours to make. The key is to cook them low and slow.

• Make sure to let them cool first before eating as it will be easier to peel.

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Yield: 10-12

Author: Saeng Douangdara

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Khai Being | Seasoned Baked Egg

If someone makes you this recipe, then they are truly in love with you. I am talking about the tedious and delicate Khai Being Lao baked seasoned eggs. I think Dr. Seuss would be very happy eating these green eggs minus the ham.

Prep time: 10 MinCook time: 3 HourInactive time: 30 MinTotal time: 3 H & 40 M

Ingredients

• 12 large eggs
• 1 tsp Salt
• 1 tsp Black pepper
• 1/2 tsp Garlic powder
• 1/2 tsp Msg
• 2 green onion stalks, diced (1/4 cup)
• 2 handful Cilantro, diced (1/2 cup)

Instructions

1. Poke holes in egg and drain
2. In a separate bowl add salt, black pepper, garlic powder, and msg then mix
3. Add the dry into the eggs
4. Add diced green onion and cilantro then process with immersion blender
5. Transfer to a liquid measuring cup and and skim off top foam
6. Carefully pour mixture into the egg
7. Cook for one hour and a half at 175F
8. Rotate and cook for another hour and a half at 200F
9. Cool for 30 mins then peel and enjoy

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