📝 About This Recipe
Kai Tun is the ultimate Thai comfort food, a delicate and savory custard that boasts a texture as smooth as silk. Unlike its firmer Western counterparts, this dish relies on a precise ratio of broth to egg, resulting in a melt-in-your-mouth experience infused with the umami of soy sauce and aromatic garlic oil. It is a versatile masterpiece that serves equally well as a soothing breakfast or a gentle side dish to a spicy Thai feast.
🥗 Ingredients
The Custard Base
- 4 pieces Large Eggs (at room temperature)
- 1.5 cups Chicken or Vegetable Broth (unsalted or low-sodium, cooled to room temperature)
- 1 tablespoon Light Soy Sauce (Thai brand preferred)
- 1 teaspoon Fish Sauce (for a deep savory depth)
- 1/4 teaspoon White Pepper (ground)
- 1/4 teaspoon Sugar (to balance the saltiness)
The Toppings
- 1/4 cup Ground Pork or Shrimp (minced finely)
- 2 pieces Shiitake Mushrooms (fresh, thinly sliced)
- 1 tablespoon Garlic Oil (with crispy fried garlic bits)
Garnish & Aromatics
- 1 sprig Coriander (Cilantro) (leaves picked)
- 1 stalk Spring Onion (finely sliced)
- 1 piece Red Chili (mild, sliced diagonally for color)
👨🍳 Instructions
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1
Prepare your steamer by adding water to the bottom chamber and bringing it to a gentle boil over medium-high heat.
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2
In a medium mixing bowl, crack the 4 eggs and whisk them gently. Aim to break the yolks without incorporating too much air or creating excessive bubbles.
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3
Slowly pour the broth into the whisked eggs while continuing to stir gently. The ratio should be approximately 1.5 to 2 parts liquid for every 1 part egg for that signature soft texture.
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4
Season the mixture with light soy sauce, fish sauce, sugar, and white pepper. Stir until the sugar is completely dissolved.
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5
Crucial Step: Strain the egg mixture through a fine-mesh sieve into a heat-proof ceramic bowl or individual ramekins. This removes any undissolved chalazae and ensures a perfectly smooth finish.
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6
If any small bubbles remain on the surface of the liquid, use a spoon to skim them off or lightly pop them with a kitchen torch for a glass-like surface.
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7
Once the steamer water is boiling, reduce the heat to the lowest possible setting. High heat causes the eggs to expand and create a porous, honeycomb texture; low heat is the secret to silkiness.
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8
Place the bowl into the steamer. Cover the bowl loosely with a piece of aluminum foil or a heat-proof lid to prevent condensation drips from scarring the surface.
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9
Steam for 12 minutes. At this halfway point, carefully open the lid and gently place the minced pork (or shrimp) and sliced mushrooms on top of the partially set custard.
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10
Recover and continue steaming for another 8-10 minutes, or until the center has a slight, jelly-like jiggle but is no longer liquid.
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11
Carefully remove the bowl from the steamer using heat-proof mitts or a bowl gripper.
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12
Drizzle the golden garlic oil and crispy garlic bits over the top while the dish is still piping hot.
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13
Finish the dish by scattering the sliced spring onions, coriander leaves, and red chili slices over the surface for a pop of color and freshness.
💡 Chef's Tips
Use room temperature eggs and broth to ensure even cooking and prevent the custard from curdling. Always strain the egg mixture through a fine sieve; this is the difference between a 'home-style' and 'restaurant-quality' Kai Tun. Keep the steamer heat at a 'whisper'—if the water is boiling too vigorously, the egg will become tough and full of holes. If you don't have a steamer, you can use a large pot with a rack and an inch of water, ensuring the lid is wrapped in a kitchen towel to catch steam drips.
🍽️ Serving Suggestions
Serve hot as a centerpiece with a bowl of steaming Jasmine rice. Pair with a spicy Thai stir-fry, like Pad Kra Pao, to provide a cooling contrast to the heat. Accompany with a side of Prik Nam Pla (fish sauce with chilies) for those who want an extra salty kick. Enjoy with a glass of iced Thai lime tea to refresh the palate.