hanky wrote:

SunSan wrote:

The egg is broken and the insides [the yolk and white] are put in one bucket and mixed with special ingredients.

Thanks, enough. I now know for sure that I'll never eat them...

What's the problem, the bucket? Have you seen the "kitchens" they use for weddings etc?

Mixing and reusing eggs is like mixing babies and then making little Frankensteins... ok, I'll stop now.

Their prerecorded audio that plays once every 20 seconds goes something like this "grilled egg is delicious and full of flavour, buy 1 for 800 or 2 for 1500." I love to imitate it when I was bored back thten.

SunSan wrote:

The egg is broken and the insides [the yolk and white] are put in one bucket and mixed with special ingredients.

Thanks, enough. I now know for sure that I'll never eat them...

What's the problem, the bucket? Have you seen the "kitchens" they use for weddings etc?

The egg is broken and the insides [the yolk and white] are put in one bucket and mixed with special ingredients.

Thanks, enough. I now know for sure that I'll never eat them...

Typhoon wrote: I think mine even looked better than his.

Yeah, his were pretty messy looking, they dont usually look that bad.

Thats great, makes my 15mins steaming seem too little, they were cooked all the same. I think mine even looked better than his, should have taken a photo, will do next time if I can ever be bothered to do it.

Typhoon wrote: I would have though Cambodians do it differently.

Here's a real egg man's recipe, but he's a bit secretive about the ingredients:

eggman wrote:Who cooks the eggs?
My uncle. This isn't the kind of egg with an embryo inside. The egg is broken and the insides [the yolk and white] are put in one bucket and mixed with special ingredients. [Including sugar, salt, and pepper.] Then the resulting mixture is put back in the shell, steamed for eight hours and then grilled.

From : http://alijones.blogspot.com/2010/04/th ... g-man.html

Fair enough, you don't get too many egg men plying the streets of the UK.

hanky wrote:Whats the point? You can buy them off one of those noisy motorbike guys for only 600 Riel anyway, save all the hassle. They aren't even grilled, they're steamed.

I'm in the UK for a bit and thought I'd show some friends, I'd never make the effort in Cambo, theres always someone close by selling them. I did steam/boil them.

Whats the point? You can buy them off one of those noisy motorbike guys for only 600 Riel anyway, save all the hassle. They aren't even grilled, they're steamed.

I tried it. tasted good but the eggs sort of broke open a bit so didn't look all that good.

I made a hole in both ends and blew the egg out, being careful not to pierce the membrane in the bottom of the egg that way when you pore the contents back in it doesn't leak back out. I mixed in the relevant spices then got a large syringe to put the egg back in the top hole. Then put them in a pan to boil keeping them upright as much as possible until cooked. let them rest then finished them off under the grill....went well with a Cornish pasty.

I always eat these when I hear them coming...

From what I know, they empty the contents out through the small hole in top then add typical Cambodian spices - salt, kampot pepper, kaffir lime. It's pretty basic ingredients, I'm sure if you just put a hole in the top and gently stirred in spices you could get a similar effect.

I'll let you know a good way in a few weeks, I came up with an idea I'm going to try out at my work. Going to make the traditional egg and serve it in a modern east meets west fusion design.

Did it with Khmer stirfried prawns and broccoli 2 nights ago with great success

'I would have thought Cambodians do it differently''

ALWAYS. It's the law.

Grilled Eggs (Bong Ang) are a favourite snack of mine when in Cambo. Does any one know the best way to make them properly? I'm thinking of introducing them to my mate at a BBQ but thought I'd experiment first.

Is this a good method? http://globaltableadventure.com/2010/08 ... lled-eggs/. I would have though Cambodians do it differently.