📍 Where this dish comes from: Central Thailand (Ayutthaya) · Ayutthaya ruins
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Discover the history of this region →
In the coconut-rich south of Thailand, eggs are often cooked with coconut cream for a silky, fragrant result quite unlike anything else. The lemongrass is bruised and infused into the coconut cream before the eggs are added, creating a floral, citrusy backdrop that elevates simple scrambled eggs into something truly memorable.
What You’ll Need
Servings: 2 servings
Calories: 380kcal
Ingredients
- 6 large eggs
- 80 ml coconut cream
- 2 stalks lemongrass bruised
- 3 kaffir lime leaves torn
- 2 tbsp butter or ghee
- 1 tbsp fish sauce
- 1 long red chili finely sliced
- 2 spring onions sliced
- Fresh coriander to garnish
Instructions
- Warm the coconut cream with lemongrass and kaffir lime in a small saucepan for 5 minutes. Do not boil. Strain and discard the aromatics.
- Whisk the eggs with the infused coconut cream and fish sauce.
- Melt butter in a non-stick pan over the lowest heat.
- Add the egg mixture. Using a silicone spatula, gently fold the eggs from the edges to the centre.
- Remove from the heat while still slightly underdone — residual heat finishes them.
- Season and top with chili, spring onions, and coriander.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 20g | Fat: 32g | Fiber: 0.5g
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Health Benefits
- Lemongrass contains citral and limonene, compounds studied for their antimicrobial properties.
- Coconut cream provides MCTs, a fat source that supports ketone production on a ketogenic diet.
- Gently scrambling eggs at low heat helps preserve more of their heat-sensitive B vitamins than overcooking.