Kai Toon, or Thai steamed eggs, is a deceptively simple dish that delivers a surprisingly complex and delightful flavor profile. This incredibly versatile breakfast, brunch, or even light dinner option is a staple in Thai cuisine, prized for its silky smooth texture and subtle savory sweetness. The beauty of Kai Toon lies in its minimal ingredients – primarily eggs, water, and a touch of seasoning – allowing the natural flavors of each component to shine. Whether enjoyed plain or as an accompaniment to richer dishes, its delicate nature complements a wide array of tastes.
Mastering the art of perfectly steamed eggs is easier than you think. The key lies in understanding the precise balance of ingredients and steaming technique. Ready to create this culinary masterpiece in your own kitchen? Let's dive into the step-by-step process to make incredibly smooth and flavorful Kai Toon.
Tools Needed
- Pan
- Bowl
- Steamer
Ingredients
- Chicken
- Oyster sauce
- Sugar
- Water
- Ground white pepper
- Eggs
- Fish sauce
- Seasoning
- Soy sauce
- Cooking oil
- Shiitake mushrooms
- Shrimp
- Fried garlic
- Garlic oil
- Green onions
- Cilantro leaves
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Marinade
- Marinate the chicken with oyster sauce, sugar, water, and ground white pepper for 10-15 minutes.
Step 2. Cook the Chicken and Prepare the Egg Mixture
- Stir-fry the chicken in a pan with cooking oil (add 3-4 tablespoons of water if too dry) on medium heat until cooked. Let it rest.
- Beat the eggs in a bowl. Add fish sauce, seasoning, soy sauce, sugar, and water. Mix well.
- Remove air bubbles from the egg mixture using a strainer.
Step 3. Steam the Eggs
- Place sliced shiitake mushrooms in two steaming bowls. Add the egg mixture.
- Steam in a steamer with boiling water for 1 minute with the lid slightly ajar, then reduce heat to low and steam for 10 minutes.
- Add shrimp and steam for 3 minutes.
- Add the cooked chicken and steam for 2 minutes (keep heat low).
Step 4. Garnish and Serve
- Serve with fried garlic, garlic oil, green onions, cilantro leaves, and pepper.
Tips
Nutrition
- Calories: 200-300
- Fat: 15-25gg
- Carbs: 5-10gg
- Protein: 15-20gg
FAQs
1. What kind of eggs are best for Kai Toon?
Large eggs work best for achieving the desired texture. Fresh eggs are preferable for a smoother result.
2. My Kai Toon is watery/too firm. What went wrong?
Watery Kai Toon usually means insufficient steaming time or too much water added. Too firm indicates over-steaming or too little water. Adjust the water and steaming time accordingly next time.
With its effortless preparation and incredibly rewarding results, Kai Toon is a recipe destined to become a breakfast favorite. The subtle flavors and silky texture make it a perfect starting point for exploring Thai cuisine, or a comforting addition to your regular culinary repertoire. So go ahead, give this simple yet elegant dish a try and experience the magic of perfectly steamed Thai eggs!