This is an EASY Steamed Three Colored Eggs recipe for a silky, wholesome weeknight dish! Make it for the family or have it as part of a Chinese banquet to impress your guests. Have it steal the show with a light drizzle of sesame soy sauce for the perfect savory kick!
For a simpler weeknight version, try our Chinese Steamed Egg (蒸水蛋)!
The side dish everyone loves
If there’s one thing I’ve learnt watching Grandma cook all these years, it’s that the easiest and simplest recipes are the ones that everyone loves most.
Just like her Lemongrass Pork With Shrimp Paste, Pork Belly with Salted Radish and Honey Glazed Ginger Chicken, this homemade Steamed Three Colored Eggs is something I can happily eat over and over again.
It has all the ‘oohs’ and ‘ahhs’ of a spectacular restaurant-quality dish, yet is simple enough to be a weekight favorite that gets demolished before all the other side dishes.
Trust me, it HAS been done before!
When you first take the dish out of the steamer, it looks like jewels are floating on top of a golden lake. The best part is knowing that each and every one of those jewels comes packed with balanced flavor.
But it’s the utterly satisfying sauce drizzle at the end that promises a savoriness you’ll enjoy with every mouthful of your rice!
Century and Salted Duck Egg
If you’ve ever had our Century Egg and Pork Congee (皮蛋瘦肉粥), then you would know exactly how the egg itself tastes – beautifully creamy in the center contained by a springy layer where the whites normally are.
Their outer part adds a snap-crunchy texture that balances the silkiness in this dish.
A salted duck egg, on the other hand, is exactly as the name suggests – highly concentrated in saltiness. It’s grainy and rich, which is why we also love using it for chips, buns and prawns.
Both versions add dimension to this classic and can be found in Asian supermarkets. You can buy them pre-boiled or raw. If they’re raw, make sure to hardboil it before using in this dish.
Why this recipe works
- Seasoning the ingredients with a touch of fish sauce adds a subtle umami flavor.
- Cutting each egg into smaller chunks means every bite will have a variety of textures.
- The heat is adjusted to low so that the dish cooks slowly for the smoothest result.
What you’ll need
For the egg dish
About the ingredients
If you want to make this dish vegetarian, substitute the stock powder for a vegetable one and the fish sauce for a vegetarian version.
For the sauce
About the seasoning
Sesame oil can be found in Asian grocery stores. If it’s not available, you can use regular oil.
How to make this recipe
Peel and roughly chop the century and salted duck eggs into pieces. Alternatively, cut them into wedges.
Combine the eggs, fish sauce, chicken bouillon powder and warm water until mixed well.
Strain the egg mixture through a sieve into a steamable dish, then top with the chopped century and salted duck eggs. Cover the dish with plastic glad wrap.
Bring the water to a boil and gently place the plate into the steamer. Let it steam for 10 minutes or until just cooked.
Note: Every stove will be different, so make sure to watch the center. If you find that it’s still on the orange side, you’ll need to cook it for longer.
Meanwhile, stir together the soy sauce, sesame oil and water.
When the it’s ready, take it out of the steamer, remove the plastic wrap and pour the sauce on top.
Garnish with chopped spring onions and serve immediately as is!
Recipe FAQs
Certainly! Make it to your liking with as much or as little of them as you prefer.
If there are any leftovers (and often there isn’t!), you can leave it sealed in the fridge for up to 2 days.
Tips for the best results
- Don’t submerge the eggs. Pour enough egg mixture for the salted and century egg pieces to still be seen for presentation. Divide the mixture into another dish if you must.
- Use a thin dish. This will help the ingredients cook much faster and evenly as well.
- Opt for filtered water. Doing so will remove impurities that can affect the silkiness.
- Eat it when hot. Make it just before serving to enjoy it at its best!
What to serve it with
- Taiwanese Pork Belly Baos (Gua Bao) are a satisfying way to start a meal.
- Make it homey with our Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞), Braised Beef Honeycomb Tripe and Pork Belly with Salted Radish.
- A side of Stir Fried Water Spinach with Shrimp Paste is just what this banquet needs as a source of vegetables.
- Deeply nourish the family with a herbal Buddha Jumps Over The Wall Soup (佛跳墙).
- A light Bean Curd and Ginkgo Nut Dessert Soup (腐竹白果糖水) will bring all these dishes together!
Want more home cooked recipes?
Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!
Steamed Three Colored Eggs (三色蒸水蛋)
Equipment
- Steamer
- Sieve
Ingredients
For The Egg Dish
- 5 chicken eggs
- 2 salted duck eggs (or to preference)
- 2 century eggs (or to preference)
- 500 mL / 1.3 US cup warm water (or stock)
- 1/2 tbsp fish sauce (or to taste)
- 1/2 tsp chicken bouillon powder
For The Sauce
- 1 1/2 tsp light soy sauce (or to taste)
- 1 tbsp water
- 1/2 tbsp sesame oil
- spring onions (finely chopped)
Instructions
- Peel and roughly chop the century and salted duck eggs into pieces. Alternatively, cut them into wedges.
- Combine the eggs, fish sauce, chicken bouillon powder and warm water until mixed well.
- Strain the egg mixture through a sieve into a steamable dish, then top with the chopped century and salted duck eggs.
- Cover the dish with plastic glad wrap.
- Bring the water to a boil and gently place the plate into the steamer. Let it steam for 10 minutes or until just cooked.Note: Every stove will be different, so make sure to watch the center. If you find that it's still on the orange side, you'll need to cook it for longer.
- Meanwhile, stir together the soy sauce, sesame oil and water.
- When it's ready, take it out of the steamer, remove the plastic wrap and pour the sauce on top.
- Garnish with chopped spring onions and serve immediately as is!
Notes
- Don't submerge the eggs. Pour enough egg mixture for the salted and century egg pieces to still be seen for presentation. Divide the mixture into another dish if you must.
- Use a thin dish. This will help the ingredients cook much faster and evenly as well.
- Opt for filtered water. Doing so will remove impurities that can affect the silkiness.
- Eat it when hot. Make it just before serving to enjoy it at its best!
- If you want to make this dish vegetarian, substitute the stock powder for a vegetable one and the fish sauce for a vegetarian version.
- Sesame oil can be found in Asian grocery stores. If it's not available, you can use regular oil.
- You can buy century and salted duck eggs pre-boiled or raw. If they’re raw, make sure to hardboil it before using in this dish.
Jamie says
I remember having this at my aunt’s house and it was delicious and now I can make it at home! I’m so happy to have a recipe that’s like hers. Great tips too! Thanks!
Jeannette says
That’s wonderful to hear, Jamie!
Marie-Charlotte Chatelain says
I’ve never heard of anything like that! Sounds amazing – I did see duck eggs at my farmers market the other day so might give this a try
Jeannette says
I hope you get to try it soon, Marie-Charlotte!
veenaazmanov says
Unique but a recipe to surely go for. Looks delicious , creamy and inviting.
Jeannette says
Thanks, Veena! It’s definitely worth it!
Michelle says
I had something similar when I last travelled abroad. I’ll have to make this soon!
Jeannette says
That’s wonderful, Michelle!
cyndy says
Wow – what an interesting recipe! I will need to search for the perfect ingredients and give this a try this weekend. Thanks for the detailed instructions.
Jeannette says
Thanks, Cyndy! I hope you get to find all the ingredients!
Mimi says
My favorite egg dish
Jeannette says
Hi, Mimi! I agree! Such a great dish to have with rice 😀