Thai Steamed Egg – Kai Thoon

Kai Thoon is a ridiculously simple but totally satisfying Thai-style steamed egg. The version you see in the video is done with minimal ingredients, but use the same technique and add any tasty ingredients to make your own version! Typically you’ll see kai thoon with ground pork or shrimp, diced onions and tomatoes, carrot, mushrooms, the list goes on. I use chicken broth to dilute the egg, but water will do in a pinch. Basically kai thoon is just egg, a little bit of liquid, and added flavor.

My recipe is for one egg per serving, but if you’re looking to make a large amount–or simply just don’t feel like busting out that many ramekins 😉 of course you can steam a bigger batch of egg mixture in a larger bowl to share!


Per portion:
cup chicken broth or water
garlic powder
golden mountain seasoning sauce or soy sauce
herbs for garnish
ground pork
ground shrimp
diced onions
diced tomatoes
white pepper


Step 1

Beat an egg. Add broth, and a dash of garlic powder and seasoning sauce.

Step 2

Pour the egg mixture through a strainer into a ramekin and cover loosely with plastic wrap.

Step 3

Steam the egg on low-medium heat for about 15 minutes.

Step 4

Garnish with herbs.

Specialty ingredients you'll need:

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