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

Directions

  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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