Tuesday, June 15, 2010

Kai Toon (Thai Steamed Eggs)

Tuesday, June 15, 2010

After beating eggs, mix well with chicken stock, tomato, pepper, and soy sauce. Heat water in a steamer. Once water is boiling, place bowl with egg and chicken mixture in steamer, reduced to medium heat. Steam for 15 minutes. Remove from steamer, garnish with scallions and coriander leaves. Serve with rice.

  • Eggs 4 beaten
  • Tomato ½ cup cubed
  • Fish or Soy sauce 1 tbsp
  • Chicken Stock 2 cups (can substitute water)
  • Scallion 1 tbsp finely chopped
  • Black pepper powder ½ tsp
  • Fried Garlic 1 tsp
  • Coriander Leaves for garnish


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