Yep! These are salted eggs. I love having them with boiled rice in the morning- Chinese style breakfast. So it’s get to the point on how special this is… large size egg, large yolk, not too salty, brown earthy color. The taste is smoother than the usual egg fermented with salt. Bann Talad Noi uses soy sauce to ferment. This is why the taste is mild, not so sharp like when you eat salty thing.
I just cut it in half, then, serve.
They did not just have salted egg. Besides this salted egg paste did not taste bad either. You can spread this on the bread, cook this with rice like fried rice and add some meat, make it a dips. There are varieties of ways you can be creative and match this paste with the stuffs you want. I suggest it should be carb based though.
Here I have tried it with taro, which tastes not bad at all.
Look at the big egg yolk pieces…. The first and best good bits and bites I had.
Spreader made from teakwood I got from the Farmer’s Market the other day.
Salted Egg Fermented with Soy Sauce