Steamed Three Colored Eggs (三色蒸水蛋)
This is an EASY Steamed Three Colored Eggs recipe for a silky, wholesome weeknight dish. Drizzle sesame soy sauce for the perfect savory kick!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 chicken eggs
- 2 salted duck eggs ((or to preference))
- 2 century eggs ((or to preference))
- 500 mL / 1.3 US cup warm water ((or stock))
- 1/2 tbsp fish sauce ((or to taste))
- 1/2 tsp chicken bouillon powder
- 1 1/2 tsp light soy sauce ((or to taste))
- 1 tbsp water
- 1/2 tbsp sesame oil
- spring onions ((finely chopped))
Instructions
- 1
Peel and roughly chop the century and salted duck eggs into pieces. Alternatively, cut them into wedges.
- 2
Combine the eggs, fish sauce, chicken bouillon powder and warm water until mixed well.
- 3
Strain the egg mixture through a sieve into a steamable dish, then top with the chopped century and salted duck eggs.
- 4
Cover the dish with plastic glad wrap.
- 5
Bring the water to a boil and gently place the plate into the steamer. Let it steam for 10 minutes or until just cooked.Note: Every stove will be different, so make sure to watch the center. If you find that it's still on the orange side, you'll need to cook it for longer.
- 6
Meanwhile, stir together the soy sauce, sesame oil and water.
- 7
When it's ready, take it out of the steamer, remove the plastic wrap and pour the sauce on top.
- 8
Garnish with chopped spring onions and serve immediately as is!