Steamed Eggs (Kai Meung)

Peter J's Note:

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.

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Servings: 1

• 2 medium eggs
• water , for steaming

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.

Reviews

[misscain]

Good method. I set the timer and walked away to do other things. Came back and they were cool enough to work with. I did approx 11 min

[Mama~Kitty]

Thank you so very much for posting this recipe. Been wanting to try it with our fresh eggs we get from our 'backyard babes'. Fresh eggs are near impossible to peal. I used my stove top vegie steamer, did one dozen I had saved for approx. one week. They came out perfect. Then....I did 4 eggs that were layed yesterday as an experiment....perfect! Unbelievable! I had all the eggs deviled, ready for the dinner table in less than one hour. Also, steamed them for 12 minutes like you did. The yolks kept their pretty sunshiny yellow-orange color, oh so pretty and sssooo delicious! Need to check your your other recipes! :)

[Herb-Cat]

Very easy to peel eggs! My yoke turned a bit green though :-/ I love that I can set my steamer timer and do other things without having to stand and watch the clock. I'm going to start tweaking this to fit my needs. Thanks for the brilliant idea!