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Added on April 26, 2015

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Authentic Thai recipe for Steamed Egg with Tomato and Mint Salsa

Steamed Egg with Tomato and Mint Salsa

Known as Kai Toon in Thailand, this steamed egg cup is made by whipping whole eggs together with chicken broth, then steaming them into a type of egg custard. Normally served warm from the cup as a main dish, this recipe turns the traditional recipe upside down, serving as an appetizer cold from the refrigerator on plate, with fresh tomato and mint salsa.

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Ingredient List:

Basic Directions:

Blend eggs, white pepper, and soy sauce together until frothy, then add chicken broth and blend together well.

Divide egg mixture into 4 small heat-proof bowls. Place in steamer and steam cook for 15 minutes. Remove and let cool completely.

Stir together the diced tomato, chopped mint, cilantro, and hot chili, and mix with the vinegar and vegetable oil. Chill in refrigerator.

When ready to serve remove the egg from the bowl and place upside down on a plate. Top with tomato mint salsa and serve.

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My Chiang Mai Restaurant

Located in the Wat Chang Khian area, near the Chiang Mai Zoo, Baan Worawut is a Thai food place where you can enjoy delicious and authentic Thai one-dish meals, soups, salads, and more.