Growing up I loved eating eggs. You could practically say that I lived and breathed on eggs. My Dad would make me every egg dish that he could think of. It was one of the first Thai & Laotian egg dishes that I learned how to cook from my Dad.
Today, Thai Steamed Eggs are a quick easy dish that I can quickly prepare from a late night at the office. Thai Steamed Eggs have the consistency of a custard that is smooth and velvety. Kai Toon can be eaten with rice or served by itself.
1 cup of water
1/2 tablespoon fish sauce (or soy sauce)
Pinch of white pepper
1 tablespoon cilantro, finely chopped
1 tablespoon scallions, finely chopped
Scallions and cilantro for garnish (optional)
In a medium bowl, whisk together eggs, water, fish sauce, pepper, cilantro and scallions.
Pour the egg mixture into two ramekins or oven-proof bowls.
Place ramekins onto a hot steamer. Cover with a lid and steam for about 12 minutes on medium high (or until a toothpick comes out clean). You can check the egg custard at the 8 minute mark. Garnish with scallions and cilantro. Serve hot.