Thai Steamed Eggs 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.

THAI STEAMED EGGS

Thai Steamed Eggs image

Simple steamed eggs with fresh coriander and tomatoes. Steaming the eggs gives them a light, airy texture that is almost custard like. I used garden fresh tomatoes, which released their juices into the eggs, so canned would probably work better. This would also be good with ham or bacon and cheese instead of the tomatoes, although it wouldn't be a Thai recipe anymore :) The original recipe called for 2 cups of broth, but I reduced it to 1 cup since it didn't set fully with 2 cups. from ezythiacooking.com for ZWT9

Provided by Random Rachel

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs
1/2 cup finely diced tomatoes
1 tablespoon soy sauce
1 cup broth
1 tablespoon minced onion
1/2 teaspoon pepper
1 teaspoon garlic
fresh coriander leaves (to garnish)

Steps:

You will need a steamer that your bowls will fit inside. Bring water to a boil in the bottom your steamer.
Lightly grease your heat proof bowls. Beat eggs thoroughly. Add the broth, tomatoes, pepper and soy sauce and stir to combine.
Place the bowl onto the rack in your pot and cover. Steam for 15 minutes until the eggs are firm.
Sprinkle the eggs with the minced onion and coriander, and serve with rice.

Nutrition Facts : Calories 83.2, Fat 4.9, SaturatedFat 1.6, Cholesterol 186.1, Sodium 476.6, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 7.2

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