Thai cuisine · Breakfast & Eggs

Khai Toon

Eggs whisked with broth, steamed into a silky custard and sprinkled with spring onions.

Ingredients · for 2 servings

• 4 eggs
• 250 ml chicken broth
• 2 tbsp light soy sauce
• 1 pinch sugar
• 1/2 tsp white pepper
• 2 spring onions
• 1 tsp sesame oil
• a few cilantro leaves

Instructions

1. Cut the spring onions into fine rings and let the chicken broth cool to room temperature if it is still hot.
2. Whisk the eggs in a bowl with a fork without beating until foamy – air bubbles will make the custard full of holes later.
3. Stir in the broth, light soy sauce, sugar and white pepper and pour the mixture through a fine sieve into two heatproof bowls.
4. Stir in half the spring onions, skim off any rising bubbles with a spoon and cover the bowls with aluminum foil.
5. Steam in a steamer basket over gently simmering water on low heat for 12–15 min. until the surface is just set and still slightly wobbly in the middle.
6. Drizzle with sesame oil, sprinkle with the remaining spring onions and cilantro leaves and spoon out while hot.