How is Eggs - Size 3 used in Thai cooking?

Egg is one of the most versatile things in any kitchen, and the Thai table is no exception. Chicken eggs are the everyday choice, with quail eggs common too and duck eggs turning up here and there. They're fried into crispy-edged omelettes, stirred through Pad Thai, dropped into soups, or simmered into curries. Cheap, quick, and endlessly adaptable, egg is the ingredient that stretches a dish and softens its heat with a little richness.

Can I cook with Eggs - Size 3 in a Chiang Mai cooking class?

Yes - we use Eggs - Size 3 in our hands-on classes. Explore them on our Cooking Classes page.

Eggs - Size 3 - Local Thai Proteins | Thai Akha Kitchen

Egg is one of the most versatile things in any kitchen, and the Thai table is no exception. Chicken eggs are the everyday choice, with quail eggs common…

Eggs - Size 3 - Local Thai Proteins | Thai Akha Kitchen Egg is one of the most versatile things in any kitchen, and the Thai table is no exception. Chicken eggs are the everyday choice, with quail eggs common…