One of the dishes that I truly enjoyed eating during my growing up years was Steamed Three-colored Eggs. It is my eldest sister Susan’s variation on the Steamed Eggs that our mom used to make. While beaten chicken eggs are the only kind of egg that were used in making Steamed Eggs, three kinds of eggs—beaten chicken eggs, salted eggs and century eggs—go into Steamed Three-colored Eggs.
For a while, however, Steamed Three-colored Eggs took the backseat in my mind as my career as a food writer introduced me to different cuisines and international flavors. Caring for my husband Raff in the past few months re-acquainted me with Steamed Three-colored Eggs. My sister made it just last week, and it’s still as good as ever.
So, with this edition of Weekend Chef, let me share with you the simple recipe of Steamed Three-colored Eggs.
Steamed Three-colored Eggs
2 salted eggs
2 century eggs
2-4 Tbsps. water
2 Tbsps. vegetable oil
pepper to taste
chopped spring onion
1. Crack eggs into the bowl where the eggs will be steamed. Beat just until mixed.
2. Add water.
3. Add oil.
4. Peel off shell of salted eggs and cut into cubes.
5. Add salted eggs to beaten egg mixture.
6. Peel off shell of century eggs and cut into cubes.
7. Add century eggs to beaten egg mixture.
8. Season with pepper to taste.
9. Mix well.
10. Steam for around 30 minutes or until set.