How is Pink Egg used in Thai cooking?

Pink egg - kai yiew ma, the preserved 'century' duck egg - is cured until the white turns dark and translucent and the yolk goes soft, dark, and creamy. Its gelatinous texture and rich, savoury, slightly sulphurous flavour are an acquired taste, but a beloved one. It's sliced into salads, eaten with rice porridge, or served with a sharp dressing that cuts its richness. A striking ingredient that shows how preserving transforms a simple egg into something completely different.

Can I cook with Pink Egg in a Chiang Mai cooking class?

Yes - we use Pink Egg in our hands-on classes. Explore them on our Cooking Classes page.

Pink Egg - Local Thai Proteins | Thai Akha Kitchen

Pink egg - kai yiew ma, the preserved 'century' duck egg - is cured until the white turns dark and translucent and the yolk goes soft, dark, and creamy.…

Pink Egg - Local Thai Proteins | Thai Akha Kitchen Pink egg - kai yiew ma, the preserved 'century' duck egg - is cured until the white turns dark and translucent and the yolk goes soft, dark, and creamy.…