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Steamed Stuffed Eggs
Kai Tian
Preparation info
8 to 10
Servings- Difficulty
Easy
Appears in
Published 1981
The Thai enjoy a little prank with Kai Tian. If properly prepared, they appear to be untouched, simple hard-cooked and peeled eggs and the savory filling surprises the diner at first bite.
Ingredients
| extra large eggs | |
| Bowl of cold water | |
Method
In a saucepan, soft-cook the eggs for about 1½ minutes and plunge them directly into cold water. Carefully peel away an irregular section of shell about the size of a dime at the pointed end of each egg. With the point of a sharp knife, cut a conical plug of white from the peeled section. Arrange the plugs in an orderly fashion so they can be reassembled with their corresponding egg. Pour the c