Sunday, July 30, 2023

Chinese 3 Colours Steamed Eggs

This is our childhood dish which my mom would always steam for us . We love it and today I still steam it for our dinner. Real comfort food for the family. It is easy to prepare and no fuss kind of dish to prepare on working days. The 3 types of eggs makes  the dish colourful and delicious too. 
the texture should be jiggly yet firm

Chinese Steamed 3 Colours Eggs


2 chicken eggs, room temperature
1 salted duck egg yolk, divided into 8 parts
1 century duck egg, divided into 8 parts
1/4 teaspoon salt, skip if using seasoned stock
***boiled room temperature water or chicken stock
1 teaspoon sesame oil
1 teaspoon soy sauce (optional)
1 sprig spring onion, chopped
2 shallots, sliced and fried, keep shallots oil if available

*** water : egg ratio is 1.5:1

1. Heat up the steamer over medium heat.

2. Crack 2 chicken eggs in a measuring cup and beat lightly. Note the amount (ml). Pour beaten eggs into heatproof shallow dish. 

3. In the empty measuring cup, add water or chicken stock 1.5x the amount of eggs. For example, if the eggs is 100ml, use 150ml water.

4. Pour the measured water or stock into the steaming dish. Add salt, and mix lightly until eggs, water and salt are combined. If there are bubbles on the surface, remove them with a spoon.

5. Place chunks of salted duck egg yolk and century duck egg into the shallow dish. Space them out evenly.

6. Turn the heat to low once steamer water is boiling. Steam in low heat throughout with the steamer lid slightly ajar (use chopsticks) for 15-25 minutes. Gently shake the dish or steamer to check whether the steamed eggs is done. If it jiggles a lot or if the egg liquid flows out, continue steaming. When it’s done, the steamed eggs should jiggle a bit at the center but firm overall.

7. Take dish out from the steamer, and drizzle sesame oil and soy sauce (optional) and garnish with chopped spring onions and fried shallots (if you have shallot oil, put them in too). Serves immediately.


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