Recipe by Random Rachel
Simple steamed eggs with fresh coriander and tomatoes. Steaming the eggs gives them a light, airy texture that is almost custard like. I used garden fresh tomatoes, which released their juices into the eggs, so canned would probably work better. This would also be good with ham or bacon and cheese instead of the tomatoes, although it wouldn't be a Thai recipe anymore :) The original recipe called for 2 cups of broth, but I reduced it to 1 cup since it didn't set fully with 2 cups. from ezythiacooking.com for ZWT9
Top Review by loof
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
- 4 eggs
- 118.29 ml finely diced tomatoes
- 14.79 ml soy sauce
- 236.59 ml broth
- 14.79 ml minced onion
- 2.46 ml pepper
- 4.92 ml garlic
- fresh coriander leaves (to garnish)
Directions See How It's Made
- You will need a steamer that your bowls will fit inside. Bring water to a boil in the bottom your steamer.
- Lightly grease your heat proof bowls. Beat eggs thoroughly. Add the broth, tomatoes, pepper and soy sauce and stir to combine.
- Place the bowl onto the rack in your pot and cover. Steam for 15 minutes until the eggs are firm.
- Sprinkle the eggs with the minced onion and coriander, and serve with rice.