I say, never judge an egg by its looks. This simple dish doesn't look much of a deal but if cooked properly, it can be a delicious addition to your dining table. As the name of the dish suggests, this dish makes use of three different kinds of eggs: fresh chicken eggs, salted duck egg and century egg. When steaming the egg mixture, do note to keep the heat low in order not to create any bubbles on the egg surface or worse, oversteamed it. When steamed slowly on an extremely low heat, the result is often a silky and smooth finish.
Ingredients:
2 chicken eggs
1 salted duck egg
1 century egg, diced
1/2 tablespoon light soy sauce
1/2 cup water
Method:
Beat the chicken eggs with the egg whites of the salted duck egg, set aside.
Chop the century egg and salted duck egg yolk into small pieces.
In a shallow bowl, mix in all ingredients with 1/2 cup of water and 1/2 tablespoon of light soy sauce.
Bring the water in the steamer to a boil. Switch on the lowest heat available and place in the egg mixture. Cover the steamer with its lid, intentionally leaving a small gap at the side. Steamed for approximately 15 - 20 minutes, or until the egg mixture has set.
