Thai Steamed Eggs Recipes

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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

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

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

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

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

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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