This simple, homey egg dish surprisingly is very often listed under 'egg dishes' on the menu of many Chinese restaurants. It may appear to be a very easy peasy dish with only eggs, water and salt but then to be able to achieve a silky smooth texture custard do require some fine tuning. After two attempts I deduced that attention must be given to the amount of water added to get the correct consistency, heat and timing for steaming.
Silky smooth egg to go with a hot bowl of rice !
Steamed Tri-colour eggs aka Sam Wong Dan ~ 蒸三皇蛋
- 1 chicken egg
- 1 salted egg
- 1 century egg
- Boiled and cooled water (ratio 1 : 1.5)
- Sesame oil & chopped spring onions to garnish
** Total volume of eggs is 100 ml so, I added in 150 ml water
- Break up the chicken egg, add the salted egg white and beat well.
- Break up the raw salted egg yolk.
- Peel and cut up the century egg.
- Add boiled and cooled water into the egg mixture, whisk.
- Mix in the salted egg bits and century egg.
- Pour onto a dish and scoop out the foam.
- Once water in the steamer is boiling rapidly, put in the dish, cover and lower the heat to the minimum.
- Steam for 14 to 15 mins. and occasionally lift up the lid to peep at the progress after 5 mins., then every 3 mins.
- Lightly jiggle the plate and if the centre is wobbly, then it is done.
- Turn off heat and remove the plate of eggs.
- Garnish with the chopped spring onions with a dash of sesame oil and pepper.
- Serve immediately.