This is a great, simple and healthy way to cook eggs for a change. These savoury steamed eggs are silky smooth, a bit like a baked egg custard, and make a great accompaniment to a Thai meal that’s more typical of home cooking than restaurant dining.
First heat up some water in the base of a steamer. For two people beat two large free-range eggs in a bowl and then add a measuring cup of water and about 1 1/2 tsp of light soy sauce and beat that in. Finely chop a spring onion and a couple of mushrooms (I used a handful of golden needle mushrooms) and add this to the mixture and pour it into a dessert bowl so it’s about 3/4 full then sprinkle some ground white pepper on top. Cover the bowl with foil of cling film and steam for 15-20 mins until the eggs are set through to the middle. Covering with cling film makes it easier to see if they are cooked or not. While the eggs are steaming chop up a couple of cloves of garlic and fry them in a tbsp. of (sesame) oil in a wok until golden brown. When the eggs are cooked pour the garlic and oil on top and garnish with some coriander leaves. It while it’s hot with rice and any other Thai dishes you like, it’s a good counterbalance to spicier dishes.