Steamed Eggs Kai Meung Recipes

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

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

• Ingredients

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

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

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

• Ingredients

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

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

• Ingredients