Kwek kwek

One of the most common Filipino street foods, kwek kwek is boiled quail eggs coated with batter and deep-fried. Its iconic orange hue comes from annatto powder, which also imparts a sweet, peppery flavour.

There is also a bigger version of kwek kwek using chicken eggs called tokneneng. Both are usually sold at roadside stalls together with fish balls and squid balls.

Kwek kwek is served with a spicy vinegar sauce, sweet chilli sauce or a special dip called manong sawsawan that’s made with soya sauce, sugar, cornstarch, garlic and chillies.

Soft-boiled egg

Soft-boiled eggs with toast is a typical breakfast offering at traditional coffee shops called kopitiam, which are popular in Malaysia and Singapore and can also be found in Indonesia and southern Thailand.

This kopitiam classic is possibly a remnant of colonial days, the local adaptation of British eggs and soldiers – soft-boiled eggs served in the shell with thin batons of buttered toast for dipping.

Unlike the British, though, locals enjoy their soft-boiled eggs with soya sauce and white pepper, with buttered toast made richer with a spread of kaya (coconut jam).

Khai luuk

Khai luuk is not for the faint-hearted – it is a duck egg containing a partially developed embryo that’s enjoyed as street food.

While the yolk is soft and the egg white chewy, the embryo itself is a little crunchy thanks to the usual bird parts like the beak, bones and claws. Steamed or boiled and served warm, khai luuk tastes like a savoury, eggy soup.

Similar snacks exist elsewhere in the region, such as balut in the Philippines, trung vit lon in Vietnam and pong tea khon in Cambodia.

The difference is in the accompanying condiments. In Laos and Thailand, the egg is usually served with a dip of bird’s eye chillies, garlic, ginger and lime juice.

Filipinos prefer salt or vinegar, Cambodians eat it with a mixture of lime juice and white pepper, and the Vietnamese add a squeeze of lime and some Vietnamese coriander.

Kerak telor

This spicy Betawi omelette is made by mixing eggs with glutinous rice, pounded chillies and shallots, shredded coconut, dried shrimp and palm sugar.

The glutinous rice gives kerak telor a thick, chewy texture. Interestingly, vendors will turn the small wok it’s made in completely upside down to cook the omelette directly on the charcoal fire, giving it a smoky crustiness.

Topped with roasted shredded coconut and dried shrimp, this Jakarta specialty is usually sold by vendors at popular tourist attractions and special events like the annual Jakarta Fair.

Pong moan ang

A popular roadside snack in both Cambodia and Thailand, pong moan ang will surely pique your curiosity – imagine grilled eggs on a stick but still in their shells!

Preparing this skewered delight is tricky. It involves pricking a tiny hole on each end of the egg then blowing through one hole to push the egg’s contents out the other side and into a bowl.

The eggs are whisked together with white pepper, brown sugar and fish sauce before being poured back into their shells to be steamed for around 10 minutes until they solidify.

The eggs are then skewered and placed on a grill to keep them warm. Pong moan ang has a smooth texture like custard, only savoury.

According to