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Khai Palo Five Spice Braised Eggs

Eggs braised in a five-spice, soy, and coconut palm infusion until the whites are silky and deeply flavoured — a Bangkok classic.
Print Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 185kcal

Ingredients

  • 8 large eggs hard-boiled and peeled
  • 400 ml water
  • 4 tbsp coconut aminos
  • 2 tbsp fish sauce
  • 1 tsp five-spice powder
  • 3 coriander roots pounded
  • 4 garlic cloves pounded
  • 1 tsp erythritol
  • 1 cinnamon stick
  • 3 star anise
  • Coriander and white pepper to serve

Instructions

  • Combine water, coconut aminos, fish sauce, five-spice, coriander roots, garlic, erythritol, cinnamon stick, and star anise in a pot.
  • Bring to a simmer, cook 10 minutes.
  • Add the peeled eggs. Simmer on the lowest heat 30–40 minutes, turning occasionally.
  • The eggs will turn golden-brown and absorb the spiced flavour.
  • Remove the eggs. Reduce the braising liquid to a glaze consistency.
  • Halve the eggs and drizzle with the glaze. Serve with coriander and white pepper.

Nutrition

Serving: 1serving | Calories: 185kcal | Protein: 13g | Fat: 12g
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