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Nutrition Facts
Serving Size 1 (88g) Recipe makes 1 servings
Calories 129
Calories from Fat 78		(60%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 372mg		124%
Sodium 123mg		5%
Potassium 117mg		3%
Total Carbohydrate 0.7g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.7g
Protein 11.1g		22%
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Steamed Eggs (Kai Meung)

Recipe #228819 | 17 min | 5 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Peter J
May 19, 2007

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.

SERVES 1 -2 (change servings and units)

Ingredients

2 medium eggs
water, for steaming

Directions

1
Prepare a steamer over relatively high heat so you are getting plenty of steam.
2
If eggs have been refrigerated leave them out a while until they reach room temperature.
3
Steam eggs for 12 minutes.
4
Allow to cool. I left at room temperature for 15 minutes or so and run under a little cold water just before cracking / peeling.

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Featured Reviews for This Recipe

From: Pneuma

On Apr 1, 2009

Tried to experiment on this method tonight. It works! The egg yolks even look softer Thanks for sharing! Made for Aus Recipe Swap #26.

0 people found this review helpful

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From: TehNoobShow

On Feb 1, 2009

Interesting.....but not so good.

0 people found this review helpful

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From: Montana Heart Song

On May 20, 2007

This is an excellent way to solft boil or hard boil eggs. There is no cracking or breaking of the shells while boiling, because it is the steam that is cooking them so they are not pushed together. And I have never had one in which the yolks turned a "greenish gray" on the outer edge of the yolk.Also the shells come away from the eggs easily. If you want "company's coming" look for your eggs or garnishes this is the way! Thanks for posting!

10 people found this review helpful

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