Steamed Tri-Colour Eggs 蒸三色蛋
This steamed Tri-colour egg is a common dish consisting of chicken egg, salted egg and century egg. This is a homey dish in most Chinese families. The steamed egg is salty, savoury and silky smooth and is best to serve with white porridge or rice.
Steamed Tri-Colour Eggs
Ingredients
- 1 chicken egg
- 1 salted egg
- 1 century egg
- boiled and cooled water - ratio 1:1.5 = total volume of eggs (chicken egg + salted egg white is 100ml + 150ml water)
- sesame oil & chopped spring onion to garnish
Instructions
- Break up chicken egg, add the salted egg white and beat well. Add boiled and cooled water into the egg mixture, gently stir well and set aside.
- Break up the raw salted egg yolk, Peel and cut up the century egg. Then place them in a shallow plate.
- Gently stir the egg whites mixture again and pass through a sieve into the shallow plate.
- Heat up the steamer or wok with boiling water. Put in the dish. Place a piece of aluminium foil on top preventing the water drips from the lid onto the egg mixture. Lower the heat to medium and steam for 5 minutes and another 3 minutes at low heat to just set. Occasionally lift up the lid to let the steam to escape.
- Garnish with spring onion with little sesame oil and dash of pepper. Serve immediately.
recipe adapted from here
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蒸三色蛋
材料：
- 1个 鸡蛋
- 1个 咸鸭蛋
- 1个 皮蛋
- 滚水待凉 （比例 1：1.5）= 鸡蛋+咸蛋白加起来的重量 =100毫升 + 150毫升水
- 麻油和葱花少许
做法：
- 鸡蛋和咸蛋白一起打撒，加入待凉的开水，轻轻搅拌均匀，备用。
- 将咸蛋黄和皮蛋切小。放入一个浅盘子上。
- 把蛋白液再搅匀过筛入咸蛋黄和皮蛋的盘子中。
- 用大火把水煮沸，混合均匀的蛋液放 入蒸锅中，铺上一张锡纸，以免蒸水滴入蛋中出现蜂窝，盖上锅盖以中火蒸5分钟，然后改用小火再蒸3分钟至蛋刚刚凝固即可。期间要掀开锅盖让热气跑出。
- 蒸好的三色蛋上撒上少许芝麻油和葱花，胡椒粉便可马上享用。
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It looks so tender and delicious…a perfect summer dish, Ann.
Dear Ann
Tried this steam egg and first time I steamed egg with a cover, steaming over medium heat and low heat as per your cooking instructions. Normally I used high heat for steaming. And yes, the texture of the egg is so smooth and nice! But my husband said it’s a little tasteless, so I will try cooking this again with a dash of salt in the egg mixture.
Thanks for sharing this recipe!!
Hi Wendy, You can drizzle some light soy sauce over the steamed egg after steaming. Is better than adding salt.
Oh! Ok! I will try that the next time 🙂
This reminds me of my grandma. She cooks the most delicious simple steam egg dish and we use to eat it so often with just rice and soy sauce.
Will try this out 🙂 Thanks for the recipe.
Dear Ann
Tried this steam egg and first time I steamed egg with a cover, steaming over medium heat and low heat as per your cooking instructions. Normally I used high heat for steaming. And yes, the texture of the egg is so smooth and nice! But my husband said it’s a little tasteless, so I will try cooking this again with a dash of salt in the egg mixture.
Thanks for sharing this recipe!!
Hi Wendy, You can drizzle some light soy sauce over the steamed egg after steaming. Is better than adding salt.
Oh! Ok! I will try that the next time 🙂
This reminds me of my grandma. She cooks the most delicious simple steam egg dish and we use to eat it so often with just rice and soy sauce.
Will try this out 🙂 Thanks for the recipe.
It looks so tender and delicious…a perfect summer dish, Ann.