Thai Egg Custard - Kai Toon (Dtun)


Thai Egg Custard - Kai Toon (Dtun)
Your rating: None Average: 4.4 (5 votes)
Author: tum
Date: 8-16-10
Servings: 2
Prep Time: 15 minutes
| More
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.

Recipe Ingredients:

  • 3 eggs
  • 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)

Recipe Steps:

  • 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.

Serving Size: 2
Preparation Time: 15 minutes

Rate this Recipe:
Your rating: None Average: 4.4 (5 votes)
Comments (0)
Login to post comments