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    Jules's Blurb:  Eggs Steamed to give it a direct translation from Khwanjai's original Thai recipe is a wonderful all round good guy in Thai cooking, it goes well with so many meals but also is suitable for vegetarians and great if you're dieting to boot!

    Think of making scrambled egg, poached, crossed with Soufflé and Junket and you're getting close, it dissolves in your mouth, great if you have no teeth! 

    Join Khwanjai's Thai cooking classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results sign up free for her getting you started Thai Cooking Classes now!

 
    As egg recipes go, this Thai egg recipe is quite unique as I describe below, we have a few egg recipes in the is website, all unique to Thailand and this one is also a vegetarian recipe too.

Thai Steamed Eggs Recipe

(Kai Toon)

How to Make Steamed Eggs

Ingredients:

Menu for 5 portions

5 Eggs
2 1/2 Cups Water = 1/2 cup per egg
3 Shallots (medium size =1/2 cup)
2 Spring Onions (scallions)
5 Thai Chillies (optional)
1 ts Black Pepper - freshly ground
1/2 tbs Chicken Stock Powder (or 1/2 cube)
2 tbs Thai Seasoning Sauce
6 Celery or Coriander leaves sprigs
1 Lime

 

You will also need an egg poacher or better yet, a large vegetable steamer

 

Preparation:

Finely chop the Spring onions and shallots not so fine

 

Grind some fresh black pepper, about 1teaspoon

 

Beat the Eggs in a large bowl thoroughly

 

Then add the shallots, spring onions, pepper, seasoning sauce, chicken stock and juice of 1/3 Lime (optional chillies chopped or whole)

 

Mix together and add the water still stirring

 

Pour into steam proof bowls, and we're ready to cook

 

Cooking:

Prime your steamer and get the water boiling before adding the eggs

 

Place the bowls of egg into the steamer (see photos above) bung the lid on and leave for 10 minutes before checking

 

If they have firmed up at the ten minute stage place a sprig of celery or coriander leaves on top of each and cook a further 2-3 minutes

 

Open the lid and smell......  Aaaah! 

 

Serving Sugestions: