蒸三皇蛋 Steamed Three Colour Egg

Last  two days when i went to the wet market i saw the fresh salted egg and the century egg, i remember see this in Phong Hong Bakes and i haven cook this dish for my little kids.

But my version is more simple.

This is the century egg that was in original looks and after removing the mud.

I cut them into small pieces and arrange them in the steaming plate.

You can go to  Phong Hong Bakes to see her version of steaming egg.

This is my version and is more simple and easy way.

Ingredients :

Century egg ..... 1(slices)

Salted egg ..... 1 (slices)

Egg ..... 2 

Drinking water ..... 200 ml 

Spring onion ..... 1 stalk

Crispy fry shallots and oil

Seasoning :

Salt and pepper to taste

Methods :

1.     Cut salted egg yolks and century eggs into small pieces. Arrange on a steaming plate.

2.     In a bowl, beat the chicken eggs. Add seasoning and water, mix well.

3.     Use a drain and pour the egg mixture into the steaming plate. (To avoid of too much bubble on top)

4.     Place the steaming plate into steamer and steam for 12 minutes with medium heat. (it may take longer, you need to check)

5.     When the egg is set, remove from steamer and sprinkle some spring onion on top and the shallot and oil.
6.     Serve hot.

This post is linked to the event Little Thumbs Up organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Baby Sumo (Eat Your Heart Out).