Steamed Eggs

 Thai Steamed Eggs in Shell

(1) Carefully crack the top of each egg and pour out the contents into a bowl. Keep the shells intact and clean them gently with warm water.

(2) In the bowl, beat the eggs and mix with warm water or clear broth (1:1 ratio). Add a pinch of salt, a few drops of soy sauce or fish sauce, and a dash of white pepper. Stir gently without creating bubbles.

(3) Strain the mixture through a sieve to remove bubbles and achieve a smooth texture.

(4) Carefully pour the strained mixture back into the empty eggshells using a small funnel or spoon.

(5) Place the filled eggshells upright in a steaming rack or egg tray so they don't tip over.

(6) Steam on low heat for about 12–15 minutes. Avoid boiling water—gentle steam will create a silky, custard-like texture.

(7) Once set, serve the steamed eggs in-shell warm. Garnish with a small pinch of chopped green onion, minced meat, or fried garlic if desired.

This is a unique Thai presentation that’s fun to eat and visually impressive.

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