Saturday, May 15, 2010
I've seen a lot of things roasted on sticks since I've been in Southeast Asia: chicken intestines, bugs, whole squid, etc. But eggs, complete with the shell? That was a new one on me.
They were at the night market near Chiang Mai's southern gate. Chad ate some porky Tom Yum soup, and I just got a soda water because I had an unhappy stomach. But we saw these as we were leaving, and with my love for hard-boiled eggs and my other love for things on sticks, I couldn't pass them up.
Back in our room (that's our scratchy hotel blanket in the background), we peeled them cautiously. They turned out to be smoky-tasting, as you would expect, with a brownish-yellow hue and with a surprisingly velvety texture, like custard. There seemed to be hardly any difference between the yolk and the white, as if they were dissolving into each other.
I figure the eggs must be boiled before roasting, but I'm still perplexed as to how they acquire that texture. A quick Google search yielded no answers. Anybody out there know?