Sawaddee ka welcome to hot Thai kitchen so lately I've been getting tired of my usual
breakfast routine so I was looking for some new ideas and I was reminded of this dish that's very
popular in the north eastern part of Thailand and it's called kai grata kai is eggs and grata
is pan so they're eggs it's cooked and served in a tiny little pan it's so cute and it's actually
a dish that I believe originally came to Thailand from Vietnam so if you're from Vietnam you might
have something similar and if you do the prep in advance it'll actually take you minutes to put
together in the morning so it's perfect so let's get started so first I'm going to just prep my
proteins and this is the part you want to do in advance so comes morning up you just assemble so
I've got here some Chinese sausage or lap Cheong that's what it's called in Cantonese and you can
find this at any Chinese grocery store this one is pork and chicken you can get one that's just
pork there's also a liver one so whichever one you like it's a little bit sweet and it's got a
firm texture much like salami and in Thai this is called good chia now since I said this is a
Vietnamese influenced dish we're going to use Vietnamese ham so I talked about this before in
my Bonnie episode this is Dalia or in time ooh yah and you can find this also at any Chinese grocery
store so good we make this into a salad we focus on noodle soups now my third protein is what I
would consider the most important one so if you just have one thing this will be it and that is
seasoned ground pork if you don't eat pork ground chicken or ground beef will do just fine adds a
little texture so I am going to add some oyster sauce to my ground pork here and also some Maggi
seasoning now I love using Maggi on my eggs for breakfast so that's why I wanted to add the Maggi
in the pork now what is Maggie you ask if you don't know you must try it so this is a type of
seasonings also type of soy sauce basically but it's got sort of an a flavor similar to
the golden Mountain sauce that I use a lot but but also different it's a classic sauce to put on eggs
in the morning and that's it I like to keep the seasoning simple I mean it's breakfast you don't
want to make it complicated if you've got time you can grate a little clove of garlic in there if you
want put some white pepper or black pepper up to you now you've been following me you know that I
like to add a little sugar to balance the salt but in this case the quenching and mooyah are already
quite sweet so I'm not going to need to add any sugar so if you're using other kinds of sausages
that are not sweet you may want to add just a touch of sugar to this and it'll help balance
everything out nicely all right so I'm just gonna sear off some meat so that I get some browning on
it and again if you want to have this ready for like a weekday morning I would do this ahead of
time get a nice browning on it and then on the day just pop it in the microwave for 30 seconds
okay and because there's sugar in these it'll Brown quite quickly so keep an eye on it now
this looks perfect okay and now I'm going to just cook off my pork and if you don't want to add any
more oil you can ruin it the way everyone pork for a lap and that's just using water the point
of the water is just to lubricate the pan prevent the pork from sticking you don't want to you know
boil the pork away all right I'm happy with that I'm gonna turn this off and we toss in some green
onions just for some freshness and that is it all right so the most important part about making cake
Pat is finding the right path for your Chi okay so this dish is served in the pan that it's cooked in
so you want a pan that's just big enough to fit two eggs so if with two eggs in here it'll fill
the pan completely if you want three eggs then obviously you can go a little bigger now if you
don't have a pan like this you can just use a small saute pan non-stick pan and then you just
have to slide it out and serve it on a regular plate but this is kind of nice and has a an
authentic feel to it so I'm going to heat this up so for this I want low heat because I don't want
the bottom of the eggs to burn so medium low but with this particular pad because it's not nonstick
in order to prevent the eggs I'm sticking I want to heat the pan until it's hot first before I add
my ingredients to test whether it's hot enough what I do is I just sprinkle a little water
it's not hot enough yet what you're looking for is for the water to become little balls just running
around in the pan that's when you know it's hot enough okay that's perfect see how when I sprinkle
the water is like running around in little balls perfect so I'm going to let that dry and then add
my butter yes you want butter for this butter goes in the butter should start to sizzle yes it's a
lot of butter that's why it's good once the butter is melted I'm going in with my two eggs right away
there we go and you see how the eggs just sort of fill the pan up nicely by the way the pan is
16 centimeter in diameter perfect for two weeks and now I'm just going to lay down my toppings
now you're going to also need a lip that fits nicely on top and will let the egg steam until
the whites are completely done and then the yolks it's just up to you how done or how runny you want
it and it takes just a couple of minutes from this point on see how quick that was check this out and
the butter has brown just slightly be careful it burns quick but then if you let it brown like I
did you get that brown butter flavor which is extra nutty and then I'm just going to finish
it off with a sprinkle of black pepper white pepper obviously nice a little subtle heat to
go on top if you want a little extra greenery you can top it off with some more green onions
oh yes look how cute Betty's so typically this dish will also have some bread to come with it
if you want you can put some sriracha on some ketchup on a little extra Maggi but I'm gonna
try it as is oh the egg is perfect it's so perfect make sure I get some pork make sure
I pull some sausage from this side and see how the egg doesn't stick to the pan at all that's
because we heat it the pan to the right amount Oh dip the bread in the egg so good the egg is nice
and creamy pork is super flavorful I love the flavor of Maggi with eggs can be egg is browned
on the edges of felt I people love our eggs so it creates a nice texture and the lab showing
the Chinese sausage is nice and sweet and chewy balances everything out Wow there is no better
way to start the day and as you can see if you get all the prep in advance the actual cooking
time takes just a few minutes as quickly as you can put your toast in the toaster so I hope you
give it a try the recipe as a ways of young hot Thai kitchen calm when you make it send
me a photo on facebook twitter or instagram and i will see you next time for your next delicious
tightening so at the half welcome to hot thai kitchen today i am going to make breakfast