Recipe: Three colour Chinese steamed egg 蒸三皇蛋

When I was growing up, I used to ask my mum to cook me Chinese steamed eggs all the time for dinner. Sometimes she would cook it in the rice cooker and sometimes she would cook it in the wok, but the results were the same - smooth, silky eggs which I love to mix in with my bowl of rice. Then, when we were older, we discovered another version of Chinese steamed eggs, using three different kinds of egg. 

Three Colour Chinese Steamed Egg

Three colour Chinese steamed egg 蒸三皇蛋 consists of chicken's egg (main component), century egg and salted duck egg (yolk only). This steamed egg is attractive, with three different colours thanks to the chunks of century egg and salted duck egg yolk peeking out. It is silky smooth and creamy at the same time, with added texture and flavour from the other two eggs.

Such an attractive egg dish!

This is a wonderful, easy way of cooking eggs, and the kids really love it. Less tedious than chawanmushi but just as nice tasting.

Three colour Chinese steamed egg 蒸三皇蛋
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 7-8 minutes
Serves 4

Ingredients
3 large chicken eggs
1 tbsp light soy sauce
Freshly ground black pepper
1/2 tsp salt
250ml hot water
1 1/4 tbsp sesame oil
1 preserved egg, cut into chunks
1 salted duck egg yolk, cut into chunks

To garnish
1 spring onion, finely chopped


1. Place a 3-leg steamer into a large wok and pour boiling water, about 80% of the height of the legs. Ensure water is boiling on high heat while you prepare the egg. You can also use a steamer.

2. Break the chicken eggs into a bowl, and lightly beat with a fork. Add the light soy sauce, black pepper, 1 tablespoon sesame oil and salt and blend it in with the fork. For smoother texture, pass the eggs through a sieve. Add the hot water (just boiled) to the egg mixture and mix well with the fork.

3. Pour into a steamer plate (I used a 22-cm heatproof plate), then quickly scatter the preserved egg and salted duck egg yolk chunks around the plate.

4. Place the steamer plate onto the 3-leg steamer and steam on high heat for 3 minutes (cover on) and then reduce to medium low heat and steam for a further 4-5 minutes (cover on), until the egg has set and just firm.

5. Remove from heat, and drizzle over the remaining sesame oil and garnish with spring onion. Serve immediately.

*I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.


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