Steamed Eggs Kai Meung Recipes

STEAMED EGGS (KAI MEUNG)

Steamed Eggs (Kai Meung) image

I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes for a slightly soft yolk, but as I desired a firmer yolk steamed for 12 minutes and let them cool at room temperature for a while. David is right that they are more tender than a boiled egg, not a huge difference but these are just that subtly bit better than a boiled egg. Well worth a try for anything where you would otherwise use a boiled egg.

Provided by Peter J

Categories Lunch/Snacks

Time 17m

Yield 1-2 serving(s)

Number Of Ingredients 2

Ingredients

2 medium eggs
water, for steaming

Steps:

Prepare a steamer over relatively high heat so you are getting plenty of steam.
If eggs have been refrigerated leave them out a while until they reach room temperature.
Steam eggs for 12 minutes.
Allow to cool. I left at room temperature for 15 minutes or so and run under a little cold water just before cracking / peeling.

STEAMED EGGS

Steamed Eggs image

My husband makes these for me every sunday after church. I don't particularly like eggs, but I love these. They have such a different taste than your eggs you normally prepare. I love mine sprinkled with a little cheese... my favorite is sharp cheddar, or montery Jack. The time you steam them depends on how well done you like your eggs. If you don't get it right the first time, you'll know how much time to allow the second time.I like mine medium, with the whites well cooked and the yolks only partly runny. I would like to state that this recipe is not my own creation but was found online someplace.

Provided by Lou6566

Categories Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 eggs
1 teaspoon butter or 1 teaspoon oil
2 tablespoons water
salt
pepper
cheese (optional)

Steps:

Place oil or butter in skillet, and heat. Add eggs, and cook til whites are done the way you wish.
Add water, and cover with a lid. Do not peak or you will loose your steam. Cook over medium heat for 2 minutes, for medium done eggs.
Remove to a plate, and add salt, pepper, and cheese if desired.

Nutrition Facts : Calories 176.6, Fat 13.3, SaturatedFat 5.5, Cholesterol 382.1, Sodium 176.3, Carbohydrate 0.7, Sugar 0.4, Protein 12.6

HARD-STEAMED EGGS

Hard-Steamed Eggs image

Look no further for a method to make hard-cooked eggs. Fresh or old, they are easy to peel. This works for 1 to 12 eggs.

Provided by bd.weld

Categories Appetizers and Snacks

Time 40m

Yield 12

Number Of Ingredients 1

Ingredients

12 eggs, at room temperature

Steps:

Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil. Add eggs to steamer insert and steam for 15 minutes.
Immediately transfer eggs to a bowl of ice water until cool enough to handle. Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes. Peel.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

STEAMED EGG (CHAWAN MUSHI)

Steamed Egg (Chawan Mushi) image

This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.

Provided by CONNIEL1M

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 17m

Yield 2

Number Of Ingredients 7

Ingredients

2 eggs
1 cup cooled chicken or fish stock
1 dash sake
½ teaspoon soy sauce
½ cup chopped cooked chicken breast meat
1 shiitake mushroom, sliced into strips
2 sprigs fresh parsley, for garnish

Steps:

In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 3.3 g, Cholesterol 212.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 526.7 mg, Sugar 1.1 g

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