Ingredients
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2
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Directions
Steamed Eggs (Kai Meung),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.,A very nice fool proof way of cooking an egg. No need to prick the shell to stop them bursting and the cooked white is very soft and delicate. The cooking and cooling times very perfect. Made for Aussie / Kiwi Swap May 2014.
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Steps
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1
Done
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Prepare a Steamer Over Relatively High Heat So You Are Getting Plenty of Steam. |
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2
Done
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If Eggs Have Been Refrigerated Leave Them Out a While Until They Reach Room Temperature. |
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3
Done
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Steam Eggs For 12 Minutes. |
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4
Done
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Allow to Cool. I Left at Room Temperature For 15 Minutes or So and Run Under a Little Cold Water Just Before Cracking / Peeling. |
