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    Jules's Blurb:  Cinnamon Eggs or (as pronounced) Khai Pa Loor.  (AKA "khai pa lo" and "khai pa lor") This can almost be described as a Thai Soup Recipe however its a meal in itself sold in every supermarket cafe and in road side eateries all over Thailand

    Think of making a stew with eggs and either meat or vegetables and you're getting close, it dissolves in your mouth, great if you have no teeth!   The one we make in this recipe is with Pork but it is just as easily made with Chicken

    Join Khwanjai's Thai Cooking School she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results, sign up for her trial Thai Cooking Course now!

Cinnamon Eggs Recipe

Ingredients:

You will need a very large wok and a large cook pot

Preparation:

Cooking:

Now add the Coriander roots, Galangal and Cinnamon sticks stirring briefly and push to one side before adding the Palm sugar to the clear half of the wok

Stir until a brown syrupy texture forms and then sprinkle in the ground Cinnamon, stir it into the syrup

Next comes Seasoning sauce, Chicken stock and Salt and stir everything in the wok all together

Next comes the pork, and stir and turn in the mix until coated then add the sweet dark Soy Sauce and continue turning until all is coated

Now add the eggs end gently turn to coat the eggs in the sauce also about 2 minutes

Now moving to the large cook pot 1/2 filled with 2 ltrs of boiling water add everything from the wok cover with a lid and bring to boil

When boiling allow the lid to vent, leave to boil for 1 hour or more and expect it to reduce by about 30% check and stir periodically

When meat is tender remove from heat and serve