Three Colour Steamed Egg
Easy
A silky, savoury steamed egg dish combining fresh eggs, century egg, and salted egg for a beautiful three-colour presentation.
【好味道 S01E54】三色蒸水蛋 超簡易新手廣東菜家常菜雞蛋皮蛋鹹蛋 食譜及做法
Video byHOMAYDO好味道（HOMAYDO）
Cooking Steps
12
STEP 1 OF 12
Chop the Spring Onions
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Open on YouTube ↗Finely chop spring onions into small pieces and set aside.
STEP 2 OF 12
Peel the Century Egg
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Open on YouTube ↗Remove the shell from the century egg, then rinse it clean.
STEP 3 OF 12
Dice Century Egg
USES
Preserved Egg (Pei Dan), diced (1 whole)
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Open on YouTube ↗Cut the century egg into small cubes and set aside.
STEP 4 OF 12
Prepare the Salted Egg
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Open on YouTube ↗Remove the lime coating from the salted egg, then rinse the shell clean.
STEP 5 OF 12
Dice the Salted Egg Yolk
USES
Salted Duck Egg, yolk only, diced (1 whole)
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Open on YouTube ↗Remove the yolk from the salted egg and cut it into small cubes.
STEP 6 OF 12
Beat the Eggs
USES
Egg, beaten, strained (3 whole)
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Open on YouTube ↗Crack the chicken eggs into a large bowl and beat them well.
STEP 7 OF 12
Season and Add Stock
USES
Clear Chicken Broth (250 ml)·White Pepper (0 as needed)
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Open on YouTube ↗Add a pinch of pepper, mix well, then pour in chicken stock and stir.
STEP 8 OF 12
Strain Egg Mixture
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Open on YouTube ↗Pour the egg mixture through a sieve onto a prepared plate for a smooth texture.
STEP 9 OF 12
Cover and Steam
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Open on YouTube ↗Cover the plate tightly with foil, then steam for about 10–15 minutes.
STEP 10 OF 12
Heat Oil and Make Sauce
USES
Spring Onion, finely chopped (0.67 bunch)·Light Soy Sauce, (for sauce) mixed with sugar (2 tablespoon)·White Sugar, (for sauce) dissolved (0.5 tablespoon)
YouTubeHOMAYDO好味道（HOMAYDO）
Open on YouTube ↗Heat oil in a small pot, then mix soy sauce with sugar and spring onions.
STEP 11 OF 12
Pour Hot Oil Over Sauce
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Open on YouTube ↗Pour the hot oil directly over the soy sauce mixture to activate its aroma.
STEP 12 OF 12
Dress the Steamed Egg
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Open on YouTube ↗Slowly pour the soy sauce mixture over the finished steamed egg to serve.
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