Kai Toom (Steamed Egg) 3 large eggs 2 oz ground pork 1 spring onion trimmed, finely chopped 1 shallot finely chopped 3 tablespoon fish sauce 1 teaspoon ground white pepper 1 teaspoon water 1 teaspoon finely chopped coriander leaf Break the eggs into a deep bowl which can be easily removed from your steamer or pan. Add the pork, chopped spring onion and shallot, fish sauce, white pepper and water. Lightly beat together. Add the chopped coriander and stir. Place the bowl in the steamer or pan and steam for 12-15 minutes until the egg is set-test it with the tines of a fork they should come out clean with no liquid on them. If you don't have a steamer, use a large lidded pan instead. Upturn a bowl in the bottom of the pan, add water to come about half-way up the upturned bowl and place the dish of eggs on top. Cover the pan and steam. Make sure the pan is large enough for you to remove the dish of cooked eggs easily. Yield: 1