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Authentic Thai Recipe for Steamed Egg with Tomato and Mint Salsa
THAI COOKBOOK TV9Ingredients
20Minutes
170Calories
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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 4 eggs (Chicken)
- 1 cup chicken stock
- 1/2 tsp. ground white pepper (finely)
- 1 tsp. light soy sauce
- 1 cup diced tomato
- 1 Tbsp. spearmint
- 1 Tbsp. coriander (/ Cilantro Leaves)
- 2 Tbsp. vegetable oil
- 1 Tbsp. distilled white vinegar
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol215mg72% |
| Sodium230mg10% |
| Potassium280mg8% |
| Protein9g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber<1g3% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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