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Kai Luak – the egg in the bottom of the bowl

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Kai Luak – the egg in the bottom of the bowl

In Thailand, half-raw, soft boiled, or parcooked eggs – however you would like to look at it – are eaten as protein snacks. They are served in a shot glass and sometimes a little seasoning or hot sauce will be added on top before they are downed in one gulped.

Shot of egg, anyone? By the way, if you do this in Thailand, you may be viewed as being very manly.

These eggs, kai luak, are also placed on the bottom of a bowl of Jok, rice porridge. When the hot brothy porridge it added,  it should (not always) finish cooking the white part of the egg, leaving the yellow beautifully runny and saucy. As your spoon sinks down through the layers of fresh cilantro, ginger, and crispy garlic, then through the pork liver, intestine, or sweet pork balls, and rice porridge, it finally cuts through that yolk creating a richness as it is stirred through the dish.

Indulgence. Comfort. Really Yummy.

That’s the traditional version. A vegetarian version of Jok can be made as well. Layers of vegetables, sauteed mushrooms, lemongrass-infused broth are equally satisfying and delicious.

Here’s How to Make Kai Luak

  1. Place a room temperature egg in a heat conducting pot or bowl. A stainless steel bowl would work.
  2. Pour boiling water into the pot SLOWLY and not directly on the egg. Letting the slow stream hit the side of the bowl allows it to go in more gently. Fill until egg is just covered.
  3. Walk away and let it steep for 10 minutes.
  4. Remove egg from hot water and place immediately  into cold water or an ice bath to stop the cooking.

That’s it! Crack the egg in the bottom of a bowl. Add hot Jok, hot enough to finish cooking the egg white.

Note: USDA warns against eating raw eggs because of the potential for salmonella poisoning, unless Pasteurized eggs are used.

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Steamed Egg

Okay… so that’s traditional, but if you want the egg in the bottom of the bowl experience without worries of serving undercooked egg, you can always poach, fry, bake, or steam an egg instead.

For a Thai Rice Bowl, a gentle steam keeps the egg at a really nice consistent texture. Just crack and drop an egg into a skillet that has been lightly sprayed with oil. Let it just begin to set, then add a little water to the pan beside the egg and quickly place a lid on it. When it is steamed, and the white is cooked through – this only takes a minute or two – remove from the pan and add to your bowl.

If you are adding hot food over this and want to keep the yolk runny and saucy, you can slightly undercook the egg.

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Kai Luak

Ingredients:

  • one room temperature egg
  • any seasonings you like, and/or hot sauce
  • boiling water, enough to cover the egg
  • you will also need a heat conducing bowl, like stainless steal

Method

  1. Place a room temperature egg in a heat conducting pot or bowl. A stainless steel bowl would work.
  2. Pour boiling water into the pot SLOWLY and not directing on the egg. Letting the slow stream hit the side of the bowl allows it to go in more gently. Fill until egg is just covered.
  3. Walk away and let it steep for 10 minutes.
  4. Remove egg from hot water and place immediately  into cold water or an ice bath to stop the cooking.

That’s it! Place egg in the bottom of a bowl. Add hot Jok, hot enough to finish cooking the egg white.

Note: USDA warns against eating raw eggs because of the potential for salmonella poisoning, unless Pasteurized eggs are used.

Will link this up tomorrow… the rest of the delicious rice bowl.

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