Traditional Charcoal-Grilled Egg Cakes: A Family Recipe in Uttaradit Province.

Uttaradit: Charcoal-grilled egg cakes, a legend only in Mueang District, Uttaradit Province, where Ms. Suphaphonthip, 39 years old, uses the front of her sister's beauty salon to open a traditional charcoal-grilled egg cake oven, following the process of making it according to her great-grandmother's recipe, passed down to the third generation, as a career that generates income and sells very well. According to Thai News Agency, Ms. Suphaphonthip stresses that she has preserved the original recipe she learned from her great-grandmother. This legendary egg dessert requires meticulous attention in every step, as her grandmother always insisted. The ingredients are simple: flour mixed with water and duck eggs, without any baking powder, food coloring, or preservatives. The duck egg yolks serve as a natural coloring agent, while the egg whites provide a soft and chewy texture. The mixture is beaten until air bubbles form, resulting in a fluffy and appetizing color. The pan with holes and molds, which has remain ed unchanged, is a starfruit mold. The cakes must be freshly made and baked in a charcoal oven over low heat to ensure they are fragrant, crispy on the outside, and soft on the inside. Ms. Suphaphonthip explained that although modern baking machines exist, she continues to use the original recipe. Using charcoal not only reduces costs but also contributes to the unique texture and flavor of the egg cakes. The tradition of making these cakes dates back to her great-grandfather's time, when many vendors sold them. Today, she offers four fillings: Foi Thong, Raisins, White Sesame, and the original charcoal-grilled egg tarts, sold without filling. Customers can purchase 8 pieces for 20 baht or 20 pieces for 50 baht. The oven is open for sale from 8:30 a.m. to 6:00 p.m. every Monday to Saturday, closing on Sundays.