As a crackling wood fire heats the pan in the traditional Bhutanese outdoor kitchen—a two-burner hearth made of clay from the nearby forest—a woman named Namgay Wangmo kneels down and breaks a few eggs into a bowl, adding some salt and a little chili powder. She then carefully pours the mixture through a small strainer, swirling it as she taps it with a wooden stick so that the droplets fry in the sizzling hot oil, slowly forming a fine cluster that is both crispy and fluffy—a dish called jatsa gongdo. “This is one of the most authentic dishes of our community. Jatsa means strainer and gongdo means egg,” explains Mr. Wangchuk, the English-speaking instructor of the cooking class. He adds that in Bhutan, every village has its own recipes.