By Random Rachel on July 02, 2013
Photo by loof
Photo by loof
"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"
Serving Size: 1 (81 g)
Servings Per Recipe: 4
"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"
"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! :)"