INGREDIENTS

INSTRUCTIONS

Date: Wed, 28 Feb 1996 15:46:12 -0500  From: The Meades
<kmeade@ids2.idsonline.com> (by way of This dish is  traditionally made
from quail's eggs, and the name is literalistic  euphemism.  The story
goes that if a young man is being less than  kind to his wife, then on
a regular visit to his mother-in-law, she  will give him a salutary
reminder that his behavior has been noted by  serving this dish. The
message is plain, straighten up and fly right,  or his wedding tackle
will take the place of the similarly sized eggs  in a dish of khai luk
koei.  Mrs. Bobbit was not an original.  Thai wives with errant
husbands  have for centuries taken a singular solution to their woes;
the  husband returns home with too much alcohol in his belly and
lipstick  on his collar to be pacified with a blow from the granite
sakh  (pestle) and relieved of his offending glands which are typically
fed  to the pigs or geese so they cannot be restored -- a step Mrs.
Bobbit  omitted. :-)  Seriously though, this dish is delicious and easy
to make. If you  don't have quail's eggs, then use 8 hen's eggs. You
can also use the  sauce to go with fried eggs or simple omelettes.  The
eggs are hard boiled then shelled.  If you are using hen's eggs,  cut
them in half.  They are then stir fried in a little oil on medium  heat
until they are beginning to crisp and then removed from the pan  and
placed on the serving platter.  Add the shallots to the pan and saute
until they are beginning to  crisp. Remove about half of the shallots
and set aside.  Combine the remaining ingredients of the sauce, and add
them to the  wok or skillet and stir until the sauce thickens.  Pour
the sauce over the eggs; then sprinkle the reserved shallot  flakes on
top. Colonel Ian F. Khuntilanont-Philpott Systems  Engineering,
Vongchavalitkul University, Korat 30000, Thailand  CHILE-HEADS DIGEST
V2 #254  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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