This recipe is great to dip into jeow, thum, or even plain as a snack!

Poke holes in the top of the shells with a sharp knife & peel the shell until the hole is a little smaller than dime size (while trying not to have any of the shell fall into the egg), shake all the egg contents into a bowl (if you use a bamboo kabob stick to mix inside the eggs before shaking, it will slide out easier), season the eggs with salt, pepper, msg (optional) & fish sauce. After mixing ingredients, fry some of the egg mix in a pan to taste and add salt or more seasonings to the mix if needed. Then pour the eggs back in with a small funnel/turkey baster or measuring cup & bake at 200 degrees for 2 hours then turn temperature up to 215 for another 30-40 mins. Eggs can be cooked in the carton (that you see in this pic). Enjoy!!



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