Yohoo… Calling all the egg lovers out there. If you’re looking for a dish that’s delicious and simple but most importantly has that eggstatic wow factor, then this Chinese steamed 3 colors eggs is a must try! This is a basic steamed chicken egg dish made more desirable with the addition of 2 kinds of eggs; salted duck egg and century duck egg. All the 3 eggs have different colors hence the name Chinese steamed 3 colors eggs (三色蛋).
This leveled up steamed egg dish is a classic Chinese dish commonly made at home. Sometimes you can find it at the restaurant’s menu, but if not try requesting for this dish. The chef might cook it for you. 😛
Chinese steamed 3 colors eggs 三色蛋. 😍
The three stars: chicken egg, salted duck egg and century duck egg (anti-clockwise).
If you are unsure how to clean salted duck egg, you may refer to this post. Use this way to clean the century egg but be careful as the husk can be very tough.
First, chop spring onions and fry shallots. Put them aside. And if you have shallots oil from the frying leftover, keep it too.
Next, put water into steamer and let it boil over medium heat.
Meanwhile, lightly beat 2 chicken eggs in a measuring cup. Pay attention to the amount (ml). Now pour the beaten egg into a heat resistant shallow (so that the salted egg and century egg are visible) dish. You can also use a bowl to measure (take note of the level) or weighing machine (gram).
The amount of water to be added is 1.5x the amount of 2 eggs. Say, for example, the amount of eggs is 100ml (100g), then the water amount should be 150ml (150g). Add the measured water to the heat resistant dish. You can also use chicken stock instead of water.
Then add salt (skip if using seasoned stock), and lightly combine until the eggs, water (stock) and salt are mixed. Use a spoon to remove bubbles on the surface.
Slice the salted duck egg yolk and century duck egg into 8 parts.
Tip: If you do not want to waste the white of the salted duck egg, you can steam the salted egg whole or separated in the steamer. Then use everything in this dish.
Arrange the salted duck egg yolk and century duck egg into the heat resistant dish. Note: they may float.
Once the steamer is boiling, turn the heat to low. Place the egg dish into the steamer and steam for 15-25 minutes with a slight gap on the steamer lid (this is to let the steam out) using chopsticks. Steaming time depends on several factors. It can take less than 15 minutes or more than 25 minutes.
The steamed 3 colors eggs is done when you gently shake the dish or steamer, and it jiggles a bit at the center but firm overall. If the eggs jiggle a lot and/or the egg liquid flows out, then continue steaming. Check from time to time.
Once cooked, remove from steamer. Garnish with chopped spring onions, fried shallots and shallots oil (if available). Then, drizzle sesame oil and soy sauce (optional). Best serve hot with rice or porridge. For me, I just eat it like that.
Egg heaven! It’s smooth, silky and of course yum-yum! 🥰
Give it a try and let me know if you like it.
Chinese Steamed 3 Colors Eggs 三色蛋
2 chicken eggs, room temperature
1 salted duck egg yolk, divided into 8 parts
1 century duck egg, divided into 8 parts
1/4 teaspoon salt, skip if using seasoned stock
***boiled room temperature water or chicken stock
1 teaspoon sesame oil
1 teaspoon soy sauce (optional)
1 sprig spring onion, chopped
2 shallots, sliced and fried, keep shallots oil if available
*** water : egg ratio is 1.5:1
1. Heat up the steamer over medium heat.
2. Crack 2 chicken eggs in a measuring cup and beat lightly. Note the amount (ml). Pour beaten eggs into heatproof shallow dish. If you don’t have a measuring cup, you can use a bowl and note the egg level or measure using weight (gram).
3. In the empty measuring cup, add water or chicken stock 1.5x the amount of eggs. For example, if the eggs is 100ml, use 150ml water.
4. Pour the measured water or stock into the heatproof dish. Add salt, and mix lightly until eggs, water and salt are combined. If there are bubbles on the surface, use a spoon to remove them.
5. Place chunks of salted duck egg yolk and century duck egg into the shallow dish. Space them apart evenly.
6. Turn the heat to low once steamer water is boiling. Steam in low heat throughout with the steamer lid slightly ajar (use chopsticks) for 15-25 minutes. Gently shake the dish or steamer to check whether the steamed eggs is done. If it jiggles a lot or if the egg liquid flows out, continue steaming. When it’s done, the steamed eggs should jiggle a bit at the center but firm overall.
Note: The gap is to let the steam out so that it doesn’t affect the egg. Cooking time depends on the make of your heatproof dish; whether it’s ceramic or stainless steel, depth of the dish and so on.
7. Remove the dish from the steamer, drizzle sesame oil and soy sauce (optional) and garnish with chopped spring onions and fried shallots (if you have shallot oil, put them in too). Serves immediately on a bowl of rice or porridge.