Thai Style Steamed Eggs

Start your day with these silky, smooth Thai style steamed eggs! Packed with protein and toppings of your choice, they’re perfect for meal prep and a healthy breakfast that’s as satisfying as it is simple.

How to Customize Steamed Eggs

Thai-style steamed eggs are versatile and can be customized with your favorite flavors and add-ins.

• Customize toppings for more protein and fiber: Peas, carrots, mushrooms, corn, and spinach are great options for a mild and wholesome flavor. In Thailand, some people take it a step further by topping the eggs with Tom Yum or Tom Kha broth, along with shrimp and chicken, for a flavorful twist.
• Customize seasoning: My recipe uses soy sauce as the sole seasoning to keep it simple. However, you can replace the water with chicken stock and add ½ teaspoon of dashi powder or chicken bouillon, along with a dash of pepper, for extra flavor while keeping it gluten-free.
• Customize size : You can steam the egg mixture in one big bowl or small ramekin for smaller portions. The amount of steaming time is the same!

Why is My Steamed Egg Watery?

The main reason steamed eggs turn out watery or don’t set properly is adding too much liquid to the mixture. The rule of thumb for the egg-to-liquid ratio is to use water that is twice the volume of the eggs. Some people crack the eggs into one jar, measure water in another jar, and compare the volumes side by side. To simplify, I recommend using 100 mL of water per egg. For this recipe, since I used 4 eggs, the total amount of water is 400 mL.

Important Tips for Silky Steamed Eggs

• Strain the egg mixture before steaming. Egg whites often remain unbeaten completely, which can create a rough texture. After beating, seasoning, and mixing the eggs with liquid, strain the mixture to ensure smoothness.
• Fill the bowl or vessel with the egg mixture up to three-quarters full. This leaves room for the eggs to rise as they steam. Ensure the eggs won’t touch the tin foil or lid during cooking.
• Remove air bubbles from the surface of the egg mixture. Fold a paper towel and use it to gently sweep the bubbles toward the edges of the bowl until most are gone.
• Cover the bowl and steam over medium or medium heat for 10–12 minutes.
• After 10–12 minutes, check the eggs. They should begin to set and have a slight jiggle, indicating they are cooked. Add your choice of toppings, then cover and steam for another 4–5 minutes.

Methods to Steam Eggs

• Traditional Steaming in a Pot: Place a heatproof bowl or dish with the egg mixture into a pot with a steaming rack, add water, and steam over medium or medium-low heat with the lid on. This is the full proof method that I am using in my recipe.
• Steaming in a Rice Cooker: Pour the egg mixture into a heatproof bowl, place it in the rice cooker, and use the steam function or cook mode for 10-12 minutes.
• Steaming in an Instant Pot: Add water and a steaming rack to the Instant Pot, place the egg mixture in a heatproof dish, and steam using the pressure cook (low) or steam setting for precise timing (10-12 minutes).
• Microwave Steaming: Pour the egg mixture into a microwave-safe bowl, cover it loosely with plastic wrap or a microwave-safe plate, and microwave in 30-second intervals until set.
• Double Boiler Method: Place the bowl of egg mixture over a pot of simmering water, ensuring the bowl doesn’t touch the water, and cover it with a lid or foil to steam gently.

Each method ensures silky steamed eggs, but the cooking time may vary depending on the equipment used.

More Egg Recipes That You’ll Love

• Son-in-Law Eggs: These boiled eggs are fried to create crispy shells and served with a sweet and sour sauce similar to the one used in Pad Thai.
• Thai Fried Egg Salad : Thai Fried Egg Salad (Yum Kai Dao) is a simple yet flavorful dish that proves Thai cuisine can be easier than it looks. The trickiest part? Perfectly frying the eggs!
• Sheet Pan Zucchini Egg Bake