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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