Steamed Eggs (Kai Meung)

I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes...

Thai

📊 Recipe Overview

⏱️

17 Total Time

👥

1 Servings

⭐⭐

medium Difficulty

📝 Description

I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes...

🥘 Ingredients

Servings:

Original: 1

2 medium eggs
water, for steaming

📋 Instructions

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.

👨‍🍳 Chef's Tips

Professional tips to make this recipe perfect every time!

💡 Read through the entire recipe before starting.
💡 Prepare all ingredients before you begin cooking (mise en place).
💡 Taste and adjust seasoning as needed throughout cooking.
💡 Use fresh, high-quality ingredients for the best flavor.
💡 Keep your knives sharp for safer and more efficient prep work.

Nutrition Facts

Per Serving

Serving Size: 1 portion (1 servings per recipe)

Calories 125.8

% Daily Value*

Total Fat 8.4g 13%

Saturated Fat 2.8g 14%

Cholesterol 327.4mg 109%

Sodium 125mg 5%

Protein 11.1g 22%

Additional Nutrition

Carbohydrates 0.6

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.