Kai Toom (Steamed Egg)

Recipe Ingredients

3		Eggs (large)
2 oz	56g	Ground pork
1		Spring onion, trimmed - finely chopped
1		Shallot - finely chopped
3 tablespoons	45ml	Fish sauce
1 teaspoon	5ml	Ground white pepper
1 teaspoon	5ml	Water
1 teaspoon	5ml	Finely chopped coriander leaf

Recipe Instructions

Break the eggs into a deep bowl which can be easily removed from your steamer or pan. Add the pork, chopped spring onion and shallot, fish sauce, white pepper and water. Lightly beat together. Add the chopped coriander and stir. Place the bowl in the steamer or pan and steam for 12-15 minutes until the egg is set-test it with the tines of a fork; they should come out clean with no liquid on them.

If you don't have a steamer, use a large lidded pan instead. Upturn a bowl in the bottom of the pan, add water to come about half-way up the upturned bowl and place the dish of eggs on top. Cover the pan and steam. Make sure the pan is large enough for you to remove the dish of cooked eggs easily.

Source:
Nancy Lam's Wok Wiz

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