Steamed eggs are a staple of Chinese homecooks, so if your childhood was anything like yours truly’s, this will have featured regularly at the dinner table. They are sometimes embellished with other ingredients such as minced meat, or, in this instance, salted duck egg and century egg.
This recipe will work just as well if you use only fresh eggs, or you replace the fancy eggs with other ingredients.
Steamed Three-Colour Eggs
INGREDIENTS:
2 large fresh eggs
1 salted duck egg, yolk diced, egg white separated
1 century egg, diced
Chicken stock or water at 2:1 ratio to fresh eggs
pinch of white pepper
pinch of chicken powder or 1/2 tsp soya sauce
METHOD:
- Bring water in steamer to a boil. Reduce to a low simmer.
- Beat fresh eggs along with the egg white from the salted duck egg, then add water or stock, chicken powder or soya sauce, and pepper.
- Strain into a shallow steaming dish and scatter the diced salted egg yolk and century egg on top.
- Cover with cling wrap, then steam on low simmer for 10 minutes. Remove and serve, drizzled optionally with sesame oil and topped with spring onion.
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