We’re sure that you’ve seen pink eggs in Thai markets or grocery stores before. Have you ever wondered what they are? The Thai name for the pink egg is ไข่เยี่ยวม้า (khai yiao ma) which actually translates to “horse urine egg”. There is a common misconception or “myth” that these eggs used to be made by soaking them in horse urine. Thankfully this isn’t actually true, but the myth likely came from the fact that the pink egg has a smell of ammonia that many people aren’t used to. The pink egg is a Thai variation of a century egg or thousand year old egg – an Asian tradition that involved preserving the egg for several weeks or months using a process that combines clay, ash, salt, quicklime and rice hulls. This particular preparation method for eggs originated in Thailand. The result completely transforms the egg – while it is pink on the outside, the pink egg is actually greenish-black or dark brown once peeled. Some people are put off by the smell – it has a somewhat pungent smell, but we guarantee the taste isn’t as bad as it may initially seem!
There are several uses for the pink egg or century egg in Thai food. Sometimes it’s eaten on it’s own as a snack. Alternatively it can be added to other Thai food dishes in order to add some additional flavor to the mix, like grapao (holy basil stir fry). Are you up for the challenge? It’s simple – all you have to do is try a pink egg! This is a fun challenge that is suitable for people of all ages, and it gives your group the chance to try something new together. Who knows, you may end up loving how the pink egg tastes! And if not, at least you’ll leave with plenty of laughs and good memories.