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Sasha (Foppiano) Martin ’02 is cooking her way around the world, 195 countries, 195 meals, 195 weeks. You can follow the Adventure at Global Table Adventure, on Twitter (@GlobalTable) and on Facebook.

As I cook my way around the world, I’ve had easy days and I’ve had challenging days – days where I want nothing more than to curl up with a glass of Sangria and never cook again (or at least for a few days). Cambodia was one of the challenging days. Almost our entire Cambodian menu was complex (except for the vegan Grilled Corn with Coconut Milk, which would be great for a Labor Day barbecue).

The biggest beast of all was learning how to make Cambodian Grilled Eggs. Cambodian street food often includes this unusual, somewhat elusive treat. I mean, who grills eggs anyway? So, of course, I had to try the technique myself.

The challenge was to keep the eggs balanced long enough to fill them with fluid and cook them.  Then, once they got hot enough, they didn’t want to behave. You can read about the entire ordeal (and see the mess I made) at Global Table Adventure.

Tags: Asia, Cambodia, Cooking, Cooking Around the World, cuisine, food, food around the world, international, Recipes Around the World