Thai Steamed Egg With Vegetables
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Thai steamed egg with vegetables recipe, healthy and easy-to-make comfort food. Packed with delicious carrots and onions or veggies of your choice, it’s ideal for a quick lunch or light dinner.
What is a steamed egg
A steamed egg is a custard-like dish made by gently cooking beaten eggs, often with water or broth, in a covered pot or steamer. The result is an egg dish with a smooth texture, a staple in Asian cuisines.
Why try this steamed eggs recipe
- Cheap, delicious, and so good. You can use budget-friendly veggies or clean out your fridge to whip up Thai steamed eggs that’ll have everyone asking for seconds.
- It’s fun and straightforward. This is the most pleasant route to a healthy egg dish that you can whip up with the kids.
- Easy to customize. This steamed egg recipe allows you to use your favorite vegetables like broccoli or bell peppers.
- A family favorite. Eggs are always a big hit, and this recipe is kid-friendly, full of gentle flavors. It’s a great way to introduce the young ones to cooking and steaming.
Ingredients
For the exact measurements, please scroll down to the recipe card at the end of this post.
- Eggs – Eggs are a protein-rich base that transform into a soft, custard-like canvas once steamed with the other ingredients.
- Light soy sauce – Adds a savory depth to the steamed eggs, enhancing the taste with a salty flavor.
- White pepper – Provides a gentle heat, a mild spiciness without the sharpness of black pepper.
- Green onions, carrot, onion – Feel free to use other vegetables that steam well like broccoli, bell peppers, cauliflower, mushrooms, sweet corn, zucchini, etc.
- Water – Water is the key to achieving the silky texture.
Short recipe video
Cooking instructions
Crack the eggs into a glass and mark the level of the liquid with a rubber band. This trick ensures you add just the right amount of water later – a 1:2 egg-to-water ratio.
1. Pour the eggs into a mixing bowl, follow up with double the amount of water (using the marked glass as a guide), and whisk well.
2. Stir in the light soy sauce and white pepper.
3. To achieve a smooth texture, pass the egg mixture through a sieve into a new bowl.
4. Gently skim off any air bubbles from the surface to ensure your steamed eggs are smooth.
Choose your bowls and arrange the diced veggies inside before carefully ladling the egg mixture over them.
Bring water to a boil in your steamer on medium heat. Place the bowls inside, reduce to low heat, and let them steam for 20 minutes.
Check the texture at the end of the steaming time, it should resemble a soft jelly. If not, steam a little longer. Serve hot!
Steam egg water ratio
Steamed egg to water ratio: The best ratio for perfect steamed eggs is a 1:2 egg-to-water ratio.
Desired texture: You want a consistency that resembles a gentle jiggly of jelly. It’s okay to find a bit of liquid pooled up, it’s full of flavor from all the ingredients, adding a soupy note to your eggs with vegetables.
How to serve
Serve your Thai steamed eggs with vegetables on their own or alongside a scoop of steamed rice or sticky rice. Add a garnish of chopped cilantro or a few slices of green onion.
How to store and reheat
Allow the leftovers of this steamed egg recipe to cool to room temperature before storing. Seal the bowl with plastic wrap and store it in the refrigerator for up to 2–3 days.
Reheating instructions: Reheat gently in the microwave or by steaming.
Frequently asked questions
My steamed eggs are rubbery!
If your steamed eggs turned out rubbery, you overcooked them. Steam the eggs over low heat and pull them off the heat when they’re set for that perfect custard-like texture.
Is this recipe gluten-free?
No, soy sauce is usually not gluten-free.
More Thai egg recipes you’ll love
My husband and I have tens of chickens, and we are blessed with around 10 fresh eggs each day, so we’re always looking out for new ways to enjoy them. Here is a list of our favorites!
- Thai-style soft-boiled egg
- Cucumber and egg recipe
- Minced pork omelette
- Thai son-in-law eggs
- Khao jee recipe (sticky rice with egg)
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Thai Steamed Egg With Vegetables
Description
This delicious Thai steamed egg with vegetables recipe makes a tasty lunch or healthy side-dish.
Ingredients
Instructions
-
Crack the eggs into a glass and mark the level of the liquid with a rubber band. This trick ensures you add just the right amount of water later - a 1:2 egg-to-water ratio.
-
Pour the eggs into a mixing bowl, follow up with double the amount of water (using the marked glass as a guide), and whisk well.
-
Stir in the light soy sauce and white pepper.
-
To achieve a smooth texture, pass the egg mixture through a sieve into a new bowl.
-
Gently skim off any air bubbles from the surface to ensure your steamed eggs are smooth.
-
Choose your bowls and arrange the diced veggies inside before carefully ladling the egg mixture over them.
-
Bring water to a boil in your steamer on medium heat. Place the bowls inside, reduce to low heat, and let them steam for 20 minutes.
-
Check the texture at the end of the steaming time, it should resemble a soft jelly. If not, steam a little longer. Serve hot!
- Amount Per Serving
- Calories 158kcal
- % Daily Value *
- Total Fat 8.8g14%
- Saturated Fat 2.7g14%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 1.6g7%
- Sugars 4.1g
- Protein 12.3g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- Egg water ratio: 1:2 - For every cup of eggs, add 2 cups of water.
- To serve: I like to serve the tasty eggs with white jasmine rice or sticky rice, but this recipe is also delicious on its own.
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