Steamed Egg Menu, Queen Southeast Asia Style Menu (Thai calls Kai thoon)

An egg is a food that housewives usually have in the kitchen.Our kitchens very often have an egg left, sometimes almost expired,so many housewives are looking for new recipes with eggs to serve for their kids, adults or other house members.

Steamed egg (Kai thoon) is a menu item that the author is familiar with and memorized, because his/her mother always cooked it for the   author to eat, especially when the author was sick and couldn’t eat any other food.  This menuitem can be cooked in many ways.  You may cook steamed egg without adding any meat, or you can add some minced pork, minced chicken, minced shrimp,or crab meat, whatever you like.  However you cook it, it is tasty, simple to cook, and easy to eat.  

The author would like to share this recipe for Kai Thoon(Steamed egg) for housewives with their kids to cook together.  And the author also hopes this menu item will put smiles on the face of your house member. 

Ingredient:

Chicken egg/duck egg     4    eggs

Minced pork       80 grams

Salted egg yolk (boiled)     1-2    eggs

Dried shrimp      2 tablespoons

Light soy sauce      1-2 tablespoons

Soup stock       1 measuring cup

Coriander leaves (pinched off)   2 tablespoons

Spring onions (chopped)    1 grams

Spur peppers (chopped)    1  gram

Instructions:

1. Crack 4 eggs carefully and put in a bowl.  Beat the eggs finely. Add soup stock, light soy sauce, minced pork, and dried shrimp, and mix all together.

2. Put the egg in a container that can be steamed.  Steam about 20 minutes. Mold the salted egg yolk into small ball, put on top of the steamed egg, and steam further for a while.  Then turn off the heat. Before serving, scatter with coriander leaves, spring onions and spur pepper.

Note:

If you don’t want the steamed egg to be too soft, use less soup stock.