Steam egg is a popular Chinese homemade dish. It can be steamed in a rice cooker and it can also be cooked in a wok or steamer. The results are always the same …. soft and silky with a smooth surface texture. This dish is a traditional version of the popular Chinese steam egg recipe but with minced pork, salted egg yolk and century egg added ….. Hence the name: steamed pork with three colour eggs.
150 -250mlWarm water, ( measure water using eggshell method, ie for 1 egg fill half an eggshell 3 times with water)
½teaspoonSalt
1dashpepper and chicken stock granules
Garnish:
1tablespoonspring onion, Chopped
1tablespoonFried garlic oil / sesame oil
1teaspoonLight soy sauce
Prevent your screen from going dark
Instructions
In a mixing bowl, lightly beat the 3 eggs and salted egg white.
Next add in the water and mixed well.
Then add the cut egg yolk and century egg.
Mix well and pour the egg mixtures into an 8"- 9" steaming plate.
Steam at medium to low heat for about 10 minutes or until the egg has set and just firm. It’s recommended to check for doneness so that it will not be overcooked.
Remove from steamer, sprinkle the oil, chopped onions and soy sauce on top.