Thai Steamed Egg with Vegetables
This Thai steamed egg with vegetables recipe is soft, silky, and easy to make with simple ingredients. A healthy lunch or light dinner ready in minutes.
Equipment
- Cutting board & knife
- 2 Mixing bowls
- Whisk or fork
- Fine mesh sieve
- Heatproof bowls or ramekins
- steamer
Ingredients
- 4 eggs
- water, as needed at a 1:2 ratio
- 1 tbsp light soy sauce
- ½ tsp white pepper
- ¼ cup green onions, chopped
- ½ cup carrot, diced
- ⅓ cup onion, diced
Instructions
- Crack the eggs into a measuring glass, then pour them into a mixing bowl. Add twice the amount of water, followed by the light soy sauce and white pepper. Whisk until well combined.
- Strain the egg mixture through a fine-mesh sieve into a clean bowl, then skim off any bubbles from the surface.
- Divide the carrots and onions between heatproof bowls and pour the egg mixture over the vegetables. Sprinkle with the green onions.
- Bring water in a steamer to a boil. Place the bowls in the steamer, cover, reduce the heat to low, and steam for about 20 minutes, or until the eggs are just set and jiggle slightly in the center.
- Serve hot with steamed jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- Use a 1:2 egg-to-water ratio for the smoothest, silkiest texture.
- Feel free to swap the vegetables for mushrooms, sweet corn, broccoli, spinach, or other quick-cooking vegetables.
Calories: 161kcal | Carbohydrates: 8g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 653mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5946IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 2mg
