Thai cuisine · Breakfast & Eggs

Khai Kwam

Northern Thai specialty: the egg is whisked, seasoned, and steamed inside its own shell.

Ingredients · for 2 servings

• 6 eggs
• 2 spring onions
• 1/2 bunch coriander
• 1 red chili pepper
• 1 tbsp fish sauce
• 1 tsp light soy sauce
• 1/2 tsp white pepper
• 2 tbsp coconut milk

Instructions

1. Using a small knife, carefully crack an about 2 cm opening at the pointed end of each egg and let the contents slide into a bowl; rinse the shells with cold water and set aside.
2. Very finely chop the spring onions and coriander, deseed the chili, and cut into tiny cubes.
3. Whisk the eggs smooth with fish sauce, soy sauce, coconut milk, and white pepper, then stir in the herbs with the chili.
4. Using a small funnel or spoon, fill the mixture back into the shells to about four-fifths – the remaining space is needed because the egg expands while steaming.
5. Stand the shells opening-up in an egg carton base or a bed of foil and steam over gentle steam for 15–18 min., until the surface is firm and slightly domed.
6. Let the eggs cool for 2 min., crack the shells open halfway, and serve warm with sticky rice or toast.