FRIED EGG IN CLEAR SOUP

Ingredients
- 200 grams ground pork
- 100 grams vermicelli noodle (optional)
- 6 eggs, beaten
- ¼ cup oil
- 1 tablespoon. crispy fried chopped garlic (for topping)
- ½ cup thin sliced onions
- 6 cups chicken stock or water
- 1/ 3 cup fish sauce
- 1/8 teaspoon white pepper
- 300 grams chinese cabbage, cut into well pieces
- 2 spring onions cut into 1 inch long pieces

Fried egg in soup

Preparations
1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.

2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked.

3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.

4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.

SWEET AND SOUR FRIED EGGS

Ingredients
- 6 chicken or duck eggs
- 3/4 cup tamarind juice
- 1/4 cup palm sugar (or brown sugar)
- 1/4 cup fish sauce
- 1/4 cup of cooking oil
- 10-15 shallots, sliced thinly
- coriander leaves (for garnishing)

SWEET AND SOUR FRIED EGGS 

Preparations
1. Heat oil in a wok, and fry the all eggs (one at a time) until crispy and turns to yellow color. Then put the fried eggs in a serving plate and put it aside for now

2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.

3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.

4. Pour the tamarind suace over fried eggs and sprinkle with the fried shallots. Before serving, garnish with fresh coriander leaves on top and serve immediately.

Stir fried Pickled Mustard Green with eggs

Today we are cooking a stir-fried Pickled Mustard Green with eggs. In Thai call “Pak Gad dong Pat Khai” This Pickled Mustard Green or Bok Choi or Chinese cabbage when it is fresh. It is another one of those simple dishes that doesn't take long to prepare or cook. Easy and simple!

Stir fried Pickled Mustard Green with eggs

Ingredients:
- 1 can (140 g.) Pickled mustard green
- 2 eggs
- 1 tsp ground pepper
- 1 Tbsp oyster sauce
- 2 tsp sugar
- 1 tbsp light soy sauce
- 2 Tbsp vegetable oil for stir-frying

Preparation:
1. Heat some oil in the wok and then add the sliced pickled mustard green.

2. Cook until it becomes tender. Season with light soy sauce, oyster sauce, ground pepper and sugar .

3. Finish by breaking the eggs into the wok.

4. Give it a good stir until the egg is cooked through.

Khai Khem (salt egg)

Salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a yolk that is bright orange-red in colour, round, and firm in texture.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavouring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty.

Khai Khem (Salted Eggs)

Ingredients:
- 12 Raw Large Duck Eggs
- 500 gms Salt
- 4 Litres Water
- Large Boiling Pan
- Big Glass Jar

Preparation:
1. The eggs are salted in a saturated brine solution. This means the maximum amount of salt you can dissolve in the water!

2. Boil water in a large pan.

3. Add the salt to the water and dissolve it.

4. Add more salt until the salt can no longer dissolve.

5. Leave to cool, as the water cools, salt crystals should form. If they do not, heat it up and add more salt.

6. Put the cold brine and eggs into a jar, the eggs must be submerged in the brine.

7. After 15-20 day take it out of the jar.

8. Bring to oiled for 30 minutes and can keep it for a long time.

Khai Look khuey (egg with tamarind sauce)

Preparations
- Fry the eggs in very hot oil (medium heat) until golden brown all over.

- Drain and arrange on a plate. Deep-fry the sliced chillies and set aside to cool.

- Dissolve sugar over the heat with fish sauce and tamarind concentrate. Continue stirring until of syrupy consistency, then pour the sauce over the eggs. Garnish with crisp fried sliced shallots, fried dried red chillies, coriander leaves and red chili strips.

Khai Look khuey (egg with tamarind sauce)

Ingredients
- 3 boiled chicken or duck eggs
- 1/4 cup palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons tamarind concentrate
- 2 tablespoons crisp fried shallots
- vegetable oil for deep-frying
- coriander leaves and thin strip of red chillies for garnishing