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    You are in: Home / Recipes / Thai Steamed Eggs Recipe
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    Thai Steamed Eggs

    Average Rating:

    2 Total Reviews

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    • on August 23, 2013

      This is a different and tasty way to serve eggs! Mine did set up but like another reviewer I had about a tablespoon of broth at the bottom of the dish that the cooked egg was floating in - almost like a poached scrambled egg. It had good flavor and I think chopped bell pepper or mushrooms would work in this as well. Thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers

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    • on August 16, 2013

      I had some problems with this recipe. I was wondering how this could set with the ratio of broth to eggs - mine only half set. After 15 minutes I checked it and it looked like the top was set but there was a lot of liquid under it. I cooked it another 15 and it looked the same so I ate it kind of like soup. I only used the outside of the tomato so I didn't get any extra liquid from that. Also the garlic listed in the ingredients isn't mentioned in the recipe so I put it in the egg mixture.Why 4 stars? Honestly, the flavour of this was very good! It was kind of greyish but that may be due to the fact that I cooked it for a long time (no photo!). It would be interesting to try this again with half the broth because the texture and taste were really good. Made for the Tasty Testers for ZWT9. Thanks Random Rachel! :)

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    Nutritional Facts for Thai Steamed Eggs

    Serving Size: 1 (81 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 83.1
     
    Calories from Fat 44
    53%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.6 g
    8%
    Cholesterol 186.0 mg
    62%
    Sodium 476.6 mg
    19%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.1 g
    4%
    Protein 7.2 g
    14%

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