This steamed egg with century egg dish one of my personal favourites. The first time I ate this dish was when hubby and I were still dating and his mum happened to cook this for one of the dinners when I went over. I fell in love with this dish instantly because I’m a fan of century eggs but it was only after I became a stay home mum then I learnt to cook this by trial and error 🙂
Although my title says that there are two types of eggs, I actually added a third type – salted duck egg. This is not a dish that you should eat very often because of health reasons so it’s really for the occasional indulgence.
[Edited in 2015]: I used to steam this in my metal plate but I’ve since stopped steaming egg in metal plates because it’s just so difficult to clean the plate after. I’ve since switched to steaming egg in porcelain ware.
Steamed egg with century egg recipe
- 2 eggs
- 1 salted egg
- 1 century egg
- 100-150ml water or chicken stock
- 1tsp oil
- Beat the 2 eggs.
- Wash away the layer covering the century egg and salted egg.
- Add the salted egg white to the beaten egg mixture. Cut the yolk into bite size pieces.
- Cut the century egg into bite-size pieces.
- Add 100-150ml water to the egg mixture.
- Sieve the egg mixture a couple of times till there are no more bubbles (you don't want an ugly dish, do you?).
- Grease the plate you are gonna use for steaming with a bit of oil so that the egg will not stick later.
- Place the salted egg yolk and the century egg pieces on the plate.
- Pour the egg mixture over gently so as to prevent new bubbles from forming.
- Once the water in the steamer is boiling, place the egg mixture in to steam on medium heat.
- Stay by to watch and the moment the egg turns a shade of white, switch to steam on low heat for another about 5 min, with the cover slightly open.
For the full list of egg-related recipes on the blog, please check out the Egg Dishes Index on the blog.