Crafts to Crumbs

Home Adventures of a Lao American


Khai Ping

Khai ping, or baked eggs is a classic Lao dish that can be enjoyed as snack, protein in a main dish, or even street food. In this dish, the contents of the eggs are seasoned, poured back into the shell, and baked on very low temperatures for a couple of hours. More traditional versions are steamed, skewered and grilled, hence the name khai (egg) ping (grilled). You’ll find similar dishes throughout Southeast Asia and the eggs seasonings may vary. Sometimes they are served with a dipping sauce.

Thanks to my sisters for their help with this recipe. I needed them to fine tune the flavors as there are so many different versions out there. I wanted a version that I was used to eating. Of course, I got to add my own pizazz by dyeing the eggs in beautiful spring colors. Read on for my other notes.


• Seasoning – as mentioned above, there are many different versions and different seasonings that can be used for the dish. You can spoon some of the seasoned egg mixture into a ceramic bowl or cup and microwave for 20-30 seconds (depending on testing amount) and give it a taste. Adjust the season as you like before committing to all that bake time. Always remember, start with less, especially with salt. You can always increase, but you can’t take it back out!
• Coloring – Coloring the eggs is optional. If you choose to color the eggs, note that the color is absorbed better with warm water yielding in more vibrant eggs, but if the water is too warm, it will start to cook the eggs. If using warm, do make sure it is not too warm. Just slightly warm to the touch and do not leave the egg in the color mixture for more than a minute. Using cool water works as well, but I noticed that the color doesn’t seem to set as well. Have fun with this. I used rubber bands to add some characteristics to the eggs. Be careful during this step since the eggs are uncooked.

• Bake time – each oven varies. I have a double oven and have noticed temperature varies between the two. Aim for a majority of your baking to be at about 200-210℉ and about 30 minutes at 170-175℉. My sister mentioned that she starts at a lower temperature and then increases the temperature. Sometimes twice, from 170℉ up to 190℉ after 30 minutes and then again to 200℉ after an hour. However, I have tested it straight at 200℉ and then decreased it for the last 30 minutes and the results are the same. Be careful if you do increase to higher than 200℉ though. The eggs will cook and expand too quickly, which results in cracked eggs.

Khai Ping (Baked Eggs)

Yields: 1 dozen
Time: 2.5 hours

12 eggs
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper
1/2 teaspoon msg (optional)
1/2 – 1 tablespoon fried garlic (store bought or homemade) – or to taste

Optional color dye
1 tablespoon distilled vinegar
15-20 drops of food coloring – any color
1 cup water (cool or slightly warm, but not too warm that it cooks the eggs)

• If coloring the eggs, give the eggs a quick wash and dry.
• In a small cup or bowl, mix the vinegar, food coloring, and water. Place an egg in the color mixture and let it sit for 1-2 minutes.
• After the time is up, remove the egg with a spoon and pat dry with paper towels. Repeat until all the eggs have been colored.
• Preheat the oven to 170℉.
• Using a sharp skewer, poke a hole in the top of the egg. If you don’t have a sharp skewer, gently tap the egg on the counter. Use the skewer to create a hole about half an inch wide.
• Pour the egg yolk and whites from the shell into a large bowl. Repeat on all the eggs.
• Into the bowl of egg yolks and whites, add salt, peppers, msg (if using), and fried garlic. Whisk really well.
• Using a funnel, take spoonful of seasoned egg mixture and pour it back into the shells. Place the eggs in a mini muffin tin or ceramic egg holder (make sure it’s oven safe).
• Bake at 170℉ for 30 minutes. Then increase the temperature and bake at 200℉ for 1 and a half hour. For a total of 2 hours of baking time. If testing, insert a toothpick into the egg. There should be resistance throughout, but the toothpick comes out clean.
• Remove from the oven. Let cool slightly. Serve warm or at room temperature.
• Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.