Steamed Tri-Colour Eggs Recipe


  • 1 chicken egg
  • 1 salted egg
  • 1 century egg
  • boiled and cooled water (ratio 1:1.5 = total volume of eggs (chicken egg + salted egg white) is 100ml + 150ml water)
  • sesame oil & chopped spring onion to garnish
Steamed Tri-Colour Eggs Recipe


  1. Break up chicken egg, add the salted egg white and beat well. Add boiled and cooled water into the egg mixture, gently stir well and set aside.
  2. Break up the raw salted egg yolk, Peel and cut up the century egg. Then place them in a shallow plate.
  3. Gently stir the egg whites mixture again and pass through a sieve into the shallow plate.
  4. Heat up the steamer or wok with boiling water. Put in the dish. Place a piece of aluminium foil on top preventing the water drips from the lid onto the egg mixture. Lower the heat to medium and steam for 5 minutes and another 3 minutes at low heat to just set. Occasionally lift up the lid to let the steam to escape.
  5. Garnish with spring onion with little sesame oil and dash of pepper. Serve immediately.


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