Yesterday, I attempted to recreate my mother's classic recipe for Chinese steamed eggs using regular chicken eggs, salted eggs, and century eggs. In Chinese, it is known as "san huang dan / 三黄蛋," which translates to "three-color eggs" or "triple yolk egg."
This dish may be familiar to older Cantonese generations, but younger generations, especially non-Asian, may not be as familiar.
Salted and century eggs are preserved, giving them a distinct flavor and texture. Because of this, minimal seasoning is required for this steamed egg dish.
This recipe has been a staple in my family for decades, and I would like to share it with others.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/steamed-eg... )
Ingredients A
3 regular eggs
1 century egg
1 salted egg
225ml water
Ingredients B
1 tsp light soy sauce
1 tsp oyster sauce
2 tsp shallot oil
1 tbsp spring onions (thinly sliced)
Method
- Crack the regular eggs into a large mixing bowl.
- Crack and remove the shell of the salted egg. Separate the egg yolks and whites. Add the salted egg whites to the mixing bowl and beat until homogenous,
- Cut the salted egg yolks into small pieces.
- Crack and remove the shell of the century egg. Cut it into small pieces, just like the salted egg yolk.
- Combine the salted egg yolks and century egg with the beaten eggs.
- Pour the eggs into a shallow plate with raised edges.
- Set up a steamer, and when the water is boiled, steam the egg over low heat until cooked. (around 8-10 minutes)
- Remove from heat, then drizzle the light soy sauce, oyster sauce, and shallot oil on top.
- Garnish with thinly sliced spring onions to serve.
#steamedeggs
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Website: tasteasianfood.com/
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18 авг 2023
