Steamed Three Colour Eggs (三色蛋)

You can enjoy this with porridge. The egg has a smooth texture like chawanmushi!


  • 2 large eggs
  • 1 salted duck egg (咸蛋)
  • 1 century egg (皮蛋)
  • 100 ml chicken stock*
  • chopped spring onions for garnishing (optional)
* If your chicken stock is not rich enough, you may season to taste with some light soy sauce/fish sauce/salt. Or you can replace chicken stock with 100 ml of water + 1 tsp light soy sauce.


PREPARE (10 mins)

  • Cook the salted egg. Remove the charcoal on the salted egg by rubbing with your hand, and rinse the egg under water. Then place it in a small saucepan covered with cold water. Boil over medium heat for 15 minutes.
  • Dice the salted and century eggs. Use half or less of the salted egg white, otherwise it will be salty. 
  • Prepare the egg mixture. Lightly beat the eggs with a fork and pour it over a fine sieve for 1 to 3 times. Add chicken stock and stir well.

COOK (10 mins)

  • Pour 1 cm thickness of egg mixture to steaming dish. 
  • Bottom Layer: Steam at high heat for about 2 minutes, until the egg is just set. Turn off the fire. 
  • Scatter diced salted egg and century egg evenly over the dish. Pour the remaining egg mixture so that it is on the same level as the toppings. 
  • (If you don’t mind the salted and century egg sinking to the bottom, you don’t have to cook the bottom layer first. Just scatter the diced eggs and pour the egg mixture over.)
  • Seal the steaming dish with aluminium foil. Steam at high heat for 5 minutes. 
  • Garnish with chopped spring onions.
Note: Timing may differ slightly according to the thickness of your egg custard and temperature. If undercooked, just put back the foil and continue steaming for a minute or two.

Recipe Inspired by



Post a Comment

to top