Cambodian Grilled Eggs

Makes a dozen eggs I met my match with Cambodian Grilled Eggs. My patience and sanity were pushed to the limits. Not one to take a beating, however, I salvaged what I could from this tricky recipe and ended up with twelve super tasty eggs. This popular Cambodian street food makes for a fun side dish at a barbecue. You’ll be *almost* stress-free if you prepare everything a day ahead, saving the last step for the barbecue itself. Definitely DON’T make this dish last minute. You’ll be cursing if you do. And that’s a promise. Heck, you might end up cursing anyway. NOTE: If you don’t feel like the hassle, this egg mixture would make wonderful scrambled eggs for a Cambodian inspired brunch. Special thanks to Steven Raichlen’s Planet Barbecue for the idea and Karen Coates for explaning how to make it happen. Ingredients: 12 whole eggs 1 tsp fish sauce 1 Tbsp brown sugar 1/4 tsp pepper Method: Using a large needle, carefully make a 1/4 inch hole in one end of the eggs (or …