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Jatsha Gondo

Deep fried sieved egg dish from western Bhutan (Nobgang)

Jatsha Gondo is a unique and rare Bhutanese delicacy originating from the village of Nobgang in western Bhutan. This extraordinary egg dish features eggs that are sieved through a fine mesh to create delicate, crispy clusters when deep-fried. The name literally translates to “eggs cooked with a sieve,” describing the unique preparation method where beaten eggs are poured through a sieve into hot oil, forming beautiful long swirls that turn into golden, crispy clusters. This traditional dish is typically prepared during festivals, rituals, and family events, making it a special addition to banquet feasts. The result is a light, crispy egg dish with an intriguing texture that’s both visually stunning and deliciously satisfying.

Jatsha Gondo - Deep fried sieved egg dish from western Bhutan (Nobgang) - Bhutan Kitchen Bangkok

Price - ฿150

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History of Jatsha Gondo

Jatsha Gondo has its roots in the traditional cooking practices of Nobgang village in Punakha district, western Bhutan. This unique dish represents a culinary tradition that has been preserved within the community for generations. The preparation method is quite rare and even most Bhutanese haven’t tried this delicacy. Traditionally, Jatsha Gondo was prepared during special occasions, festivals, and family gatherings, with children often crowding around the kitchen waiting for their mothers to finish cooking the eggs. The dish showcases the creativity and resourcefulness of Bhutanese home cooking, transforming simple eggs into an extraordinary culinary experience through the innovative sieving technique. Today, this traditional dish is being preserved and shared through community tourism initiatives in Nobgang, allowing both locals and visitors to experience this unique aspect of Bhutanese cuisine.

Nutritional Value of Jatsha Gondo

Nutrient

Range

Calories

280

Protein

18g

Fat

22g

Carbohydrates

2g

Fiber

-

Sodium

Low

Dietary Information:
A serving of Jatsha Gondo (about 200g) contains:

  • Calories: 280
  • Protein: 18g
  • Fat: 22g (of which saturated fat is 6g)
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sodium: 200mg

Jatsha Gondo is primarily a protein-rich dish with eggs being the main ingredient. While it contains moderate fat due to the deep-frying process, it provides high-quality protein essential for muscle maintenance and repair. The dish is low in carbohydrates and fiber, making it suitable for low-carb diets. However, due to the frying method, it should be enjoyed in moderation as part of a balanced diet. The eggs provide essential nutrients including vitamin D, B12, and choline, supporting brain health and overall well-being.

How to make Jatsha Gondo?

Ingredients

  • 4-6 large eggs
  • 2 cups vegetable oil for deep frying
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (optional)
  • 1 tablespoon finely chopped spring onions (optional for garnish)
  • 1 teaspoon chili flakes (optional for spice)

Preparation

  1. Prepare Eggs: Crack eggs into a bowl and beat them thoroughly until well combined. Season with salt and pepper.
  2. Heat Oil: Heat vegetable oil in a deep frying pan or wok to medium-high temperature (around 350°F/175°C).
  3. Sieve Preparation: Hold a fine-mesh sieve or strainer over the hot oil.
  4. Pour Through Sieve: Slowly pour the beaten egg mixture through the sieve, allowing it to drip into the hot oil in thin streams.
  5. Create Swirls: Move the sieve in circular motions to create beautiful swirl patterns as the egg falls into the oil.
  6. Fry Until Crispy: Fry for 1-2 minutes until the egg clusters turn golden brown and crispy.
  7. Remove and Drain: Use a slotted spoon to remove the crispy egg clusters from the oil and drain on paper towels.
  8. Repeat: Continue the process with the remaining egg mixture.
  9. Serve: Garnish with spring onions and chili flakes if desired, and serve immediately while hot and crispy.

Note: The unique texture comes from the sieving process, which creates delicate, crispy clusters rather than solid fried eggs. This traditional method requires practice to achieve the perfect consistency and appearance.

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