Steamed egg recipe - with salted egg, century egg, and regular egg (三黄蛋)

Yesterday, I attempted to recreate my mother's classic recipe for Chinese steamed eggs using regular chicken eggs, salted eggs, and century eggs. In Chinese, it is known as "san huang dan / 三黄蛋," which translates to "three-color eggs" or "triple yolk egg."
This dish may be familiar to older Cantonese generations, but younger generations, especially non-Asian, may not be as familiar.
Salted and century eggs are preserved, giving them a distinct flavor and texture. Because of this, minimal seasoning is required for this steamed egg dish.
This recipe has been a staple in my family for decades, and I would like to share it with others.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/steamed-eg... )
Ingredients A
3 regular eggs
1 century egg
1 salted egg
225ml water
Ingredients B
1 tsp light soy sauce
1 tsp oyster sauce
2 tsp shallot oil
1 tbsp spring onions (thinly sliced)
Method
- Crack the regular eggs into a large mixing bowl.
- Crack and remove the shell of the salted egg. Separate the egg yolks and whites. Add the salted egg whites to the mixing bowl and beat until homogenous,
- Cut the salted egg yolks into small pieces.
- Crack and remove the shell of the century egg. Cut it into small pieces, just like the salted egg yolk.
- Combine the salted egg yolks and century egg with the beaten eggs.
- Pour the eggs into a shallow plate with raised edges.
- Set up a steamer, and when the water is boiled, steam the egg over low heat until cooked. (around 8-10 minutes)
- Remove from heat, then drizzle the light soy sauce, oyster sauce, and shallot oil on top.
- Garnish with thinly sliced spring onions to serve.
#steamedeggs
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Website: tasteasianfood.com/
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[@TasteofAsianFood]

Please download the recipe and get more detail about this recipe on my food blog: tasteasianfood.com/steamed-egg-recipe/

[@thess79]

Thanks for the recipe

[@waimanchia2911]

All Cantonese families serve this all time favourite dish especially if you need to feed young children. We cook it together with the rice. The method is just as the water in the cooking rice has just dried up ( not fully cooked yet), the plate of prepared eggs is put on top of the rice. When the rice is cooked, so is the egg dish. Of course nowadays with an electric rice cooker and other gadgets, steaming this egg dish at the same time cooking the rice is so much easier. How about showing us the sweet version of steamed eggs?

[@lydiasefton4780]

Thanks for making a really easy to follow video for this meal that looks so delicious. Woukd you recommend a wok ( I have a wok light on my stove so I could get one) or could I try it with a steamer please. This loos so good I know I'd eat it regularly. Thank you.