Name: Tri Color Steamed Eggs
Ingredients: 3 Eggs; 2 Century eggs (can substitude for more fresh eggs or 12 prawns); 1 salted egg; 200 ml Chicken stock; 200 ml Water; 1 cup of Edamame; To Taste but optional; 1 teaspoon of Chili oil or sesame oil; 1-2 teaspoons of light soy sauce

Tri Color Steamed Eggs

The smooth egg custard absorbs the umami richness from the preserved and salted eggs, making it both comforting and flavorful

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Course: lunch, Main Course

Ingredients Equipment Method Notes

Ingredients

3 Eggs
2 Century eggs can substitude for more fresh eggs or 12 prawns
1 salted egg
200 ml Chicken stock
200 ml Water
1 cup of Edamame
To Taste but optional
1 teaspoon of Chili oil or sesame oil
1-2 teaspoons of light soy sauce

Equipment

Mixing Bowl
Whisk / Chopsticks
Heatproof Dish or Bowl
Knife & Cutting Board
Measuring Cups
Lid or Foil

Instructions

In a shallow, even bowl, scramble the eggs and mix them with water and chicken stock.
Smash the salted egg yolk and add the yolk and white to the egg mixture.
Cut century eggs into eight pieces and add to the mixture.
Cover with plastic wrap and steam at 100°C for 20-25 minutes, or until set.
Add edamame on top for texture and extra protein.
Drizzle with chili oil and soy sauce if you like, but the eggs should be flavorful and salty from the salted egg.
Enjoy it steamy hot!

Macros

Total Dish (Serve 2-3ppl)

Calories: ~710kcal

Protein: ~56g

Fat: ~45g

Tri Color Steamed Eggs (三色蒸蛋)