Sawaddee ka, welcome to hot thai kitchen! so the dish i'm going to share with you today is
something i've been obsessed with ever since i discovered it because it's something so easy and
super fast yet it is so tasty especially if you love eggs it's something that in thai is called
"kai yoo yee" which literally means wrinkled eggs which doesn't sound the most appetizing so i am
going to call it marble eggs in english because that's kind of what it looks like super easy and
you will be surprised how good it is let's get started so the heart of this dish is actually
the sauce that goes on top of the eggs and it's something called prik nam pla which in thailand
is actually kind of like our salt and peppers just chilies and fish sauce that we use to put
to boost seasoning of just about anything but this recipe i'm going to show you has been fine-tuned
specifically for this dish okay starting with the nam pla or fish sauce and then i'm going to add
lime juice i'm going to add equal parts lime juice which is actually way more lime than the typical
prik nam pla but because i want to be able to put a lot of this stuff on the eggs i don't want it
to be too salty and i want it to have a sharp brightness so i'm doing extra lime here and i'm
just going to add a little bit of sugar to sort of round off the sharp salty and sourness you don't
typically add sugar into prik nam pla but again this is a special prik nam pla for this recipe
that will dissolve in no time now the "prik" in prik nam pla is chilies i have mine soaking in
water and that's my quick shortcut way of reducing the spiciness in chilies without
having to like scrape anything and as they sit the seeds will all fall to the bottom i'll show
you. you see this? and then as it sits in the water it'll also infuse some of the spiciness
into the water so that's like a shortcut way and the reason why i do this is because i want to be
able to add a lot of chilies to this because the flavor of the chilies actually go really well with
the eggs and if it's too spicy then i can't really you know have too much so this is a definitely a
dish that if you can't eat spicy don't add less chilies remove the heat out of the chilies to
add a little bit more complexity i'm going to add some garlic and shallots thinly sliced there is a
recipe but you can add really as much or as little as you like now you can use this right away but
ideally you want to let this sit for at least you know 15 minutes to allow the flavor of the garlic
and shallots to infuse and also as it sits it will sort of soften that raw bite of the garlic
and shallots as well this will keep in the fridge for a few days at least i mean it won't go bad but
it won't taste quite as good if you go more than a few days and now the most interesting part
of this thing the marble eggs this goes quick so you want to have your rice all ready to go
and i am using three large eggs in a 10 inch pan yes size does matter because that will determine
how thick or thin your eggs are at the end and i've determined that this is the optimal ratio
now preheat the pan nonstick is a good idea and i'm gonna add a little bit of oil i'm
telling you this is the hardest part of this whole recipe is waiting for the pan to heat up
i'm just gonna check my heat and i mean you can drizzle a little bit of egg whites in there
if there's some stuck on the spatula you can see whether it's bubbling around the spatula
where the egg is okay i think that's good it should be hot but it it you know it doesn't
have to be sizzly hot so in goes three eggs yeah that's good a little bit of slow will actually
buy you time to do this important thing so you want to get this roundish as much as possible
break the yolk and then you just sort of like "kia pai kia ma" you know like just drag it around
so that you create this marble effect so in fact if it's too hot
it'll kind of harden so quick that you won't have time to draw out your design as easily there we go
and that's it stop if you touch it too much then it just turns into scrambled
eggs and you lose that marbleness and as it's cooking if you see any sort of like a lot of
egg whites on top you can make a little hole to allow the runnier part on top to go under
this is great if you like sort of me over medium eggs which is always when i go get breakfast i'm
always like i'd like over medium eggs please and they never get it right but this will end up being
sort of like not super runny but not well done okay don't talk too much because you're gonna...
okay that's good i'm done and then go to the rice
and then i'm just gonna slide all this over the rice ready? one two three...
wow look at that now let's try to center this a bit look how easy that was
you could do this in an eight-inch pan but i found that then i don't have these sort of
rough edges which i like the look of that but if you want sort of thicker
eggs then yeah an eight-inch pan would be the way to go take our sauce and generously
just drizzle i've made this sauce mild enough that you can really go crazy with the sauce that is it
look how beautiful that is for something so simple and now if you want i think
a side of cucumber slices is a good idea so i've got some right here ready to go
just because you know there's not much freshness in there so any sort of raw
crunchy vegetables you've got in the fridge that'll work just fine let's give it a taste
i want to make sure you get some chilies in that bite
incredible what is mind-boggling about this is how simple this whole thing is yet how incredibly
satisfying it is the eggs are done just right and you've got the salty the sour and the spicy from
the pregnant pla so good now that sauce probably good for maybe four portions of this but if you
have left over just put it on anything like if you've got like a bowl of plain rice just drizzle
it and it'll be good this again is like our salt and pepper super versatile sauce so the recipe
as always will be on hathaikitchen.com not that you need a written recipe it's so easy but check
out the website post i always include extra tips that i didn't get a chance to include in the video
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thank you as always for watching and i will see you next time for your next delicious Thai meal.