Ant eggs (Thai: ไข่มดเเดง, RTGS: khai mot daeng) refer to both the eggs and pupae of weaver ants (Oecophylla smaragdina, known in Thailand as red ants) eaten in several countries across Southeast Asia, especially Laos and Northeastern Thailand (Isan). They are high in protein and enjoyed for their sourness and pop when eaten along with soups, omelets, and salads.[1][2][3]
Maeng mun is a similar ant with eggs eaten in northern Thailand. Maeng mun are an underground species of ant.[4]
- ^ "ประโยชน์ของไข่มดแดง". clipmass.com.
- ^ Mishan, Ligaya (2018-09-07). "Why Aren't We Eating More Insects?". The New York Times. ISSN 0362-4331. Retrieved 2021-09-21.
- ^ "Urban Laotians pay handsomely for ant-egg soup". The Economist. 2020-08-13. ISSN 0013-0613. Retrieved 2021-09-21.
- ^ "Hunting for Ants as food". Bangkok Post. Retrieved 2021-09-21.