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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