Eggs

Eggs have a somewhat unusual place in Thai food. At the curry stall, they're most likely to appear fried 'sunny-side up' as an optional add-on to your rice and curry selection. As a westerner, especially an American, I had always thought of fried eggs as strictly a breakfast dish. But in Thailand they're a common addition to rice dishes eaten for lunch or dinner.

Eggs
Eggs on sale in a Bangkok market (the pink ones are salted eggs)

More rarely, you may see small stuffed 'omelets' on sale in the curry stall. These are made by scrambling eggs and then pouring them slowing into a wok while rolling the pan around so that the eggs forms a thin sheet which cooks quickly in the hot wok. Once the egg sets, a filling of ground pork, baby corn and other vegetables stir-fried in a chilli tomato sauce is spooned into the centre. The edges of the egg sheet are then folded over the filling to form the omelette.

Chicken eggs are used most of the time for cooking. The main exception is egg based sweets such as "golden threads". For these, duck eggs are preferred for their colour and higher protein content, which helps to hold the cooked desserts together.

Weight Information
1 large 50.0 g
1 extra large 56.0 g
1 jumbo 63.0 g
1 cup (4.86 large eggs) 243.0 g
1 medium 44.0 g
1 small 38.0 g
Nutritional Information for 1 large
Energy 71.5
Protein 6.28 20.000 31%
Total lipid (fat) 4.755 65.000 7%
Carbohydrate, by difference 0.36 300.000 0%
Calcium, Ca 28 1000.000 3%
Iron, Fe 0.875 18.000 5%
Magnesium, Mg 6 400.000 2%
Phosphorus, P 99 1000.000 10%
Potassium, K 69 3500.000 2%
Sodium, Na 71 2400.000 3%
Zinc, Zn 0.645 15.000 4%
Copper, Cu 0.036 2.000 2%
Manganese, Mn 0.014 2.000 1%
Selenium, Se 15.35 70.000 22%
Thiamin 0.02 1.500 1%
Riboflavin 0.2285 1.700 13%
Niacin 0.0375 20.000 0%
Pantothenic acid 0.7665 10.000 8%
Vitamin B-6 0.085 2.000 4%
Folate, total 23.5 400.000 6%
Folate, food 23.5 400.000 6%
Vitamin B-12 0.445 6.000 7%
Vitamin A, IU 270 5000.000 5%
Vitamin E (alpha-tocopherol) 0.525
Vitamin D 41 400.000 10%
Vitamin K (phylloquinone) 0.15 80.000 0%
Fatty acids, total saturated 1.563 20.000 8%
Fatty acids, total monounsaturated 1.829
Fatty acids, total polyunsaturated 0.9555
Cholesterol 186 300.000 62%