Steamed Eggs (Kai Meung)

5.0(41)

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.

by Peter J·published 2007-05-19

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Lunch/Snacks

Servings

(1–2)

Total time

17 min

prep 5 min

Calories / serving

126 kcal

Ingredients (2)

serves

2 medium eggsegg
water, for steamingwater

Instructions (4 steps)

01Prepare a steamer over relatively high heat so you are getting plenty of steam.
02If eggs have been refrigerated leave them out a while until they reach room temperature.
03Steam eggs for 12 minutes.
04Allow to cool. I left at room temperature for 15 minutes or so and run under a little cold water just before cracking / peeling.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.