This easy Cambodian steamed eggs recipe makes a Siem Reap street food favourite that locals love to tuck into from tiny plastic stools on the eat street, Road 60, on weekend evenings. These scrummy steamed eggs with spring onions, coriander, chilli, salt, and pepper, are garnished with fresh coriander and crunchy deep fried shallots and garlic.
Our easy Cambodian steamed eggs recipe will make you a popular street food snack that locals here in Cambodia’s Siem Reap love to eat as the sun goes down on Road 60, an eat street cum market on the edge of town that still remains something of a local secret.
So quick and easy to come together, incredibly versatile, and easily elevated by the ingredients, presentation and condiments, these Cambodian steamed eggs make a fantastic breakfast or brunch dish for you to cook this weekend.
Which is why, in Terence’s absence (he has a case of non-Covid flu), I’ve temporarily taken over his Weekend Eggs recipes series of breakfast eggs dishes from around the world and slipped in this easy Cambodian steamed eggs recipe.
If you’re checking in for the first time in a while, we recently re-launched Terence’s decade-old Weekend Eggs series with a Calabrian take on ‘eggs in purgatory’, followed by Thai son-in-law eggs or kai look keuy (fried soft-boiled eggs), and the puffy Thai omelette called kai jiaw. Next up is a cafe favourite from Singapore and Malaysia.
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Now let me tell you about this easy Cambodian steamed eggs recipe.
Easy Cambodian Steamed Eggs Recipe for a Siem Reap Street Food Favourite
More rustic than the Chinese steamed eggs that are often compared to a silky egg custard, this Cambodian street food snack probably began life as a Cambodian-Chinese dish, however, it’s now cooked and eaten by all Cambodians, and has many iterations.
If you’ve tried these Cambodian steamed eggs on Siem Reap’s Road 60 or elsewhere, you’ll notice a couple of differences between that Cambodian street food dish and my steamed eggs recipe.
Firstly, the Cambodian steamed eggs you’ll find on Road 60 and other street food destinations around Cambodia are typically cooked in one of two ways: ‘steamed’ in small ceramic dishes in a wok with water in it, and grilled on a rack over smouldering coals. I’m recommending you make this Cambodian steamed eggs recipe in a bamboo steamer or double steamer instead.
Secondly, the street food-style Cambodian steamed eggs dish that you might have come across on your travels is usually served fairly plain, seasoned just with salt and pepper, (sometimes also MSG and/or chicken powder) and then you help yourself to the condiments on the table – chillies, chilli flakes, chilli sauce, fish sauce, soy sauce, lime quarters, fresh herbs etc – to make this dish your own.
I’ve taken some of those condiments and garnishes and combined them with the eggs before steaming, so you end up with a well-seasoned and really flavourful steamed eggs dish that you can then drizzle some chilli oil or sauce on top, sprinkle on more salt or pepper or chilli flakes or crunchy deep-fried shallots and garlic, and garnish with more fresh herbs to really make the dish your own.
There are even more possibilities for this Cambodian steamed eggs recipe that I’ll tell you about when I share a similar recipe for Cambodian steamed eggs with prahok and pork mince that is almost like a terrine.
Easy Cambodian Steamed Eggs Recipe
- 4 eggs
- 1 small shallot finely chopped
- 2 scallions/spring onions finely sliced
- 2 tbsp fresh coriander roughly chopped
- 1 tsp Koh Kong chilli sauce or your favourite chilli sauce
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
- deep-fried shallots deep-fried garlic, fresh coriander.
- chilli oil chilli sauce, chilli flakes, fish sauce, soy sauce, limes, salt and pepper
- Fill the pot of a double steamer (or traditional bamboo steamer) with water and boil with the lid on to contain the steam.
- Whisk the eggs in a mixing bowl.
- Add finely chopped shallot, finely sliced scallions/spring onions, chopped fresh coriander, salt and black pepper, and one teaspoon of Koh Kong chilli sauce or your favourite chilli sauce or a sprinkle of chilli flakes, and stir to combine.
- Pour the egg mixture into two ramekins and pop them in the steamer.
- After a couple of minutes slide a skewer or knife into the centre of each steamed egg and lightly press down on the surface of the eggs to release any liquid egg mixture, then return the lid and let the eggs steam for another 2-3 minutes.
- Poke the skewer into each of the steamed eggs again. If there’s no liquid, they’re ready. Remove the ramekins, taking care not to burn yourself.
- Garnish with a sprinkle of deep-fried shallots and deep-fried garlic and a few sprigs of fresh coriander, and serve immediately with spoons and condiments such as chilli oil, chilli sauce, chilli flakes, fish sauce, soy sauce, limes, and salt and pepper.
Please do let us know if you make this easy Cambodian steamed eggs recipe in the comments below or on social media as we’d love to know how it turns out for you.