Grilled Eggs

Thida Koeut

Recipe for grilled eggs

Prep Time 10

Cook Time 20

Course Appetizer, Main Course, Side Dish

Cuisine American, Cambodian, Southeast Asian

Servings people

Calories 478 kcal

1 egg steamer rack (affiliate link)
1 6-quart pot
1 funnel
1 ladle
1 Grill (affiliate link) — This is the grill we use, it's perfect for balconies and smaller spaces. You can also connect it to a large propane cylinder with an adapter hose.
1 whisk
1 mixing bowl

Break each egg gently by stabbing repeatedly at the narrower end using a sharp knife.
Allow the egg yolk and whites to drain into a mixing bowl
Set the shells aside carefully in a bowl so as not to crack them.
Add soy sauce to the bowl with the eggs.
Add sugar to the mix.
Add ground black pepper to the egg mixture.
Add oyster sauce to the mix.
Whisk the egg mixture in the bowl until it achieves an even light brown color and consistency.
Strain the mixture using a colander or sieve — doing so gets rid of the small bits of egg shell.
Rinse the empty shells carefully with water.
Set the empty shells on the steaming rack with the small hole at the top of the egg facing up.
Pour the mix back into the eggs using a ladle and a small funnel.
Place the eggs into a pot with about an inch of water (just enough to touch the bottoms of the eggs on the lower rack), and set to steam on the stove.
Remove the egg rack from the heat source once the mixture has cooked inside the shells (use a chopstick or wooden skewer to gently probe each egg for firmness).
Preheat the grill for several minutes on low heat and place the eggs on the hot grill.
Keep eggs on the grill for 10 minutes, rotating them once halfway through. Some of the eggs may crack while on the grill, as the mixture inside them expands — this is normal.
Remove the eggs from the grill after 10 minutes.
Remove the shells and serve the grilled eggs with fresh vegetables of your choice, and a savory, zesty dipping sauce.