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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 katew

    Photo by katew

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    5.0 37

    Rate it! | Read 37 Reviews

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

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    Ratings & Reviews:

    • on January 19, 2013

      55

      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.

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

    • on February 02, 2013

      55

      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.

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

    • on July 27, 2012

      55

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

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

    Read All Reviews (37)

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    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
    59%
    Total Fat 8.3 g
    12%
    Saturated Fat 2.7 g
    13%
    Cholesterol 327.3 mg
    109%
    Sodium 124.9 mg
    5%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 11.0 g
    22%
    Detailed Nutrition Values About Nutrition Info

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