Steamed Three Eggs (Three Colour Egg)
Stay in touch on Instagram
Don’t Miss a Recipe!
Receive new recipes updates in your email box:
Steamed Three Eggs Recipe
This recipe uses cooked salted egg. If using raw salted egg, use only the yolk (diced).
If the chicken stock you are using is not rich enough, you may season to taste with some light soy sauce/fish sauce/salt. You can also replace chicken stock with 100 ml of water + 1 tsp light soy sauce (season to taste).
See the previous page for the steamer set-up and more tips.
- 2 large eggs
- 100 ml chicken stock (dashi stock)
- 1 cooked salted duck egg (咸蛋)* diced
- 1 century egg (皮蛋) diced
- chopped spring onions for garnishing
* Use half or less of the egg white, to taste, as it is quite salty.
You also need
- a shallow heat-proof (oven) dish
- fine sieve
- aluminium foil
- Crack eggs in a bowl and lightly beat them with a fork. Run the egg mixture through a fine sieve for 1 to 3 times. Add chicken stock and combine well.
- Pour 1 cm thickness of egg mixture to steaming dish. Steam at high heat for about 3 minutes, until the egg is just set. Turn off the stove.
- Scatter diced salted egg and century egg evenly over the egg layer. Pour the remaining egg mixture so that it is on the same level as the toppings.
- Carefully seal the steaming dish with aluminium foil. Steam at high heat for 6 minutes. Garnish with chopped spring onions.
Noob Cook Tip
Timing may differ slightly according to the thickness of your egg custard and temperature. If undercooked, just put back the foil and continue steaming for a minute or two.