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If you're looking for a comforting Thai dish that's incredibly simple to make, Kai Toon (Thai steamed egg) is your answer. This silky, custard-like dish requires just a few basic ingredients and minimal cooking skills, making it perfect for beginners and busy weeknights alike.
Why This Dish is So Easy to Make
Thai steamed egg is essentially a savory egg custard that cooks itself while you attend to other tasks. Unlike stir-fries that require constant attention or curries with multiple steps, this dish involves simply whisking eggs with broth, seasoning lightly, and letting steam do all the work. There's no flipping, stirring, or precise timing required—just gentle, forgiving heat that transforms eggs into a cloud-like texture.
What to Serve It With
Thai steamed egg is incredibly versatile and pairs beautifully with:
- Jasmine rice – The classic combination that lets you enjoy every spoonful of the silky egg with fluffy rice
- Thai basil (Pad Krapow ) – The rich, savory egg balances the spicy, aromatic stir-fry
- Thai fried rice – Adds a soft, protein-rich element to the meal
- Tom Yum soup – The mild egg provides a soothing contrast to the bold, tangy soup
- Grilled or fried fish – A traditional pairing in Thai households
- Simple vegetable stir-fries – The egg adds richness without overwhelming lighter dishes
Ingredients
For the steamed egg:
- 3 large eggs
- 1 cup chicken or pork broth (room temperature or slightly warm)
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- ⅛ teaspoon white pepper
- 2 tablespoons ground pork or minced shrimp (optional, but traditional)
- 1 green onion, thinly sliced
For garnish:
- Fried garlic or shallots
- Fresh cilantro leaves
- A few drops of sesame oil
- Extra fish sauce or Maggi seasoning for drizzling
Step-by-Step Instructions
Step 1: Prepare your steaming setup. Fill a pot or wok with 2-3 inches of water and bring to a boil. Reduce the heat to medium to maintain a gentle simmer. If using a steamer basket, place it inside.
Step 2: Mix the egg custard in a bowl, gently whisk eggs until just combined—don't over-beat or you'll create too many bubbles. Add broth, fish sauce, sugar, and white pepper. Whisk gently until uniform.
Step 3: Strain for silkiness. Pour the mixture through a fine-mesh strainer into your steaming dish (a shallow bowl or heatproof plate, about 8 inches wide). This removes any chalky bits and ensures an ultra-smooth texture.
Step 4: Add protein (optional). Sprinkle ground pork or minced shrimp over the surface. It will sink slightly as it cooks.
Step 5: Steam with care. Place the dish in the steamer, cover with a lid wrapped in a kitchen towel (to prevent condensation drips), and steam for 12-15 minutes over medium-low heat. The egg should be just set with a slight jiggle in the center.
Step 6: Garnish and serve. Remove from heat, sprinkle with green onions, fried garlic, and cilantro. Drizzle with sesame oil and serve immediately with steamed rice.
Common Problems and Solutions
Problem: The egg has large bubbles or holes
- Solution: You whisked too vigorously, or the heat was too high. Whisk gently and maintain a steady medium-low simmer, not a rolling boil.
Problem: The texture is rubbery or dense
- Solution: The egg-to-liquid ratio was off, or it was overcooked. Stick to a 1:1 ratio (3 eggs to 1 cup liquid) and check for doneness at 12 minutes.
Problem: Watery liquid separates from the egg
- Solution: The broth was too hot when mixed with eggs, or the heat was too high. Use room-temperature broth and gentle, even steam.
Problem: The surface looks rough or pitted
- Solution: Water droplets fell from the lid. Always wrap your lid with a towel to absorb condensation.
Problem: It tastes bland
- Solution: Thai steamed egg should be subtly seasoned since it's eaten with rice. If needed, add a drizzle of fish sauce or Maggi seasoning on top rather than cooking with more salt.
Recommended Equipment
While you can make this with basic kitchen equipment, an electric egg steamer or multi-tier steamer makes the process foolproof:
- Secura 2 Electric Food Steamer – Maintains consistent temperature automatically; stackable tiers let you steam rice and eggs simultaneously
- Hamilton Beach Digital Food Steamer – Features a delay-start function so you can prep ahead; the digital timer prevents overcooking
- Oster Double Tiered Food Steamer – Affordable option with 5-quart capacity, perfect for making multiple portions
- Aroma Housewares Rice Cooker with Steam Tray – If you already own a rice cooker, most come with steam trays that work beautifully for this dish
Why these make it easier: Electric steamers eliminate guesswork about heat levels and timing. You set it and walk away—no watching pots or adjusting burners.
Nutritional Information (Per Serving, Recipe Serves 2-3)
- Calories: 120-150 kcal
- Protein: 11g
- Fat: 8g
- Carbohydrates: 3g
- Sodium: 600-800mg (varies with fish sauce amount)
- Cholesterol: 185mg
This is a high-protein, low-carb dish that's light on the stomach—perfect for children, elderly family members, or anyone seeking easily digestible comfort food.
Secret Tips You Won't Find in Typical Recipes
1. Use room-temperature eggs. Cold eggs from the fridge don't emulsify as smoothly with the broth. Let them sit out for 20 minutes before cooking.
2. The towel trick is non-negotiable. Professional Thai cooks always wrap the steamer lid in a kitchen towel. This single step transforms the texture from good to restaurant-quality.
3. Add a tablespoon of water to the ground pork. If using meat, mix it with a tiny bit of water first. This keeps it tender and prevents tough, dry bits in your silky custard.
4. Don't skip the straining. Even if your mixture looks smooth, straining removes invisible chalky egg whites that create an uneven texture.
5. The jiggle test: The egg should tremble like soft tofu when you gently shake the dish. If it's completely firm, it's overdone. Carryover cooking will finish it off on the heat.
6. Leftover hack: Have leftover broth from making soup? That's your secret weapon. Homemade broth adds incredible depth. Store-bought is fine, but avoid low-sodium versions—the dish needs that savory punch.
7. Microwave shortcut (unconventional but effective) In a pinch, you can microwave this dish: Use 50% power for 3-4 minutes, checking every minute. It won't be quite as silky as steamed, but it works for quick meals.
8. The sesame oil finish. Many recipes omit this, but a few drops of toasted sesame oil right before serving adds a nutty aroma that makes the dish taste more complex.
Thai steamed egg proves that the best comfort foods are often the simplest. With just eggs, broth, and gentle heat, you create something that feels like a warm hug in a bowl. Master this recipe, and you'll have a reliable dish that works for breakfast, lunch, dinner, or any time you need something quick, nourishing, and utterly satisfying.
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