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Steamed Three Colored Eggs on a plate being scooped by a spoon.
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5 from 5 votes

Steamed Three Colored Eggs (三色蒸水蛋)

This is an EASY Steamed Three Colored Eggs recipe for a silky, wholesome weeknight dish. Drizzle sesame soy sauce for the perfect savory kick!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Dinner, Main Course, Side Dish
Cuisine: Asian, Cantonese, Chinese
Servings: 6
Calories: 151kcal
Author: Jeannette

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.

Nutrition

Calories: 151kcal | Carbohydrates: 1g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 298mg | Potassium: 59mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 198IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 1mg