Steamed Eggs (Kai Meung)

READY IN: 17mins
Recipe by Peter J

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.

Top Review by katew

I was nervous doing my eggs this way and could forsee myself having an eggy mess but not so. I used a metal steamer as I don't have a bamboo one. I did bring the eggs to room temp before steaming and then waited out 20 minutes prior to peeling and all the shells came away really easily.

Ingredients Nutrition


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

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