Thai Steamed Eggs
Per serving
Simple steamed eggs with fresh coriander and tomatoes. Steaming the eggs gives them a light, airy texture that is almost custard like. I used garden fresh tomatoes, which released their juices into the eggs, so canned would probably work better. This would also be good with ham or bacon and cheese instead of the tomatoes, although it wouldn't be a Thai recipe anymore :) The original recipe called for 2 cups of broth, but I reduced it to 1 cup since it didn't set fully with 2 cups. from ezythiacooking.com for ZWT9
Ingredients
4 serv.Step-by-step instructions
- 1
You will need a steamer that your bowls will fit inside. Bring water to a boil in the bottom your steamer.
- 2
Lightly grease your heat proof bowls. Beat eggs thoroughly. Add the broth, tomatoes, pepper and soy sauce and stir to combine.
- 3
Place the bowl onto the rack in your pot and cover. Steam for 15 minutes until the eggs are firm.
- 4
Sprinkle the eggs with the minced onion and coriander, and serve with rice.
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