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    You are in: Home / Thai / Steamed Eggs (Kai Meung) Recipe
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    Steamed Eggs (Kai Meung)

    Steamed Eggs (Kai Meung). Photo by Kiwi Kathy

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    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    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.

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    Units: US | Metric


    1. 1
      Prepare a steamer over relatively high heat so you are getting plenty of steam.
    2. 2
      If eggs have been refrigerated leave them out a while until they reach room temperature.
    3. 3
      Steam eggs for 12 minutes.
    4. 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.

    Ratings & Reviews:

    • on February 02, 2013


      I was nervous doing my eggs this way and could forsee myself having an eggy mess but not so. I used a metal steamer as I don't have a bamboo one. I did bring the eggs to room temp before steaming and then waited out 20 minutes prior to peeling and all the shells came away really easily.

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    • on January 19, 2013


      I love this technique for hard cooked eggs. So easy and the eggs were much easier to peel. I cooked six eggs (three of them I bought two weeks ago and three were fresh). I put them in my bamboo steamer and steamed them for 14 minutes. To my delight, I found that the fresh eggs peeled as easily as the older eggs. Normally when I hard boil fresh eggs I end up peeling small chunks off of the egg. They don't look very appetizing and it is very frustrating peeling them. After steaming the eggs for 14 minutes, I placed the eggs under cold running water. This is the way I am doing all of my hard cooked eggs from now on. Thanks, Peter, for sharing this great recipe. Made for January 2013 Aus/NZ Swap.

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    • on July 27, 2012


      Thanks to *Tinkerbell* for demoing this recipe. I now have a new favorite way to boil my eggs. Worked wonderfully. :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (41)


    Nutritional Facts for Steamed Eggs (Kai Meung)

    Serving Size: 1 (44 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 125.8
    Calories from Fat 75
    Total Fat 8.3 g
    Saturated Fat 2.7 g
    Cholesterol 327.3 mg
    Sodium 124.9 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.0 g
    Sugars 0.3 g
    Protein 11.0 g

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