Three-color steamed egg

1

Steam the preserved eggs for 5 minutes (it's best to steam it first, otherwise the egg yolks will not be easy to cut if they are sticky and will not look good when steamed), then peel the skin and dice, and dice the salted duck eggs for later use.

2

Beat the eggs, add starch water and beat well.

3

Mix the diced duck eggs and the diced preserved eggs, add them in and beat well.

4

Put on a steamer, boil the water and place it in a steaming bowl. It takes about medium heat for about 25 minutes. Then turn off the heat and steam for a few minutes.

5

Wait until it cools a little, cut it into your favorite shape and serve on a plate.

1. The ratio of chicken eggs, salted duck eggs, and century eggs can be adjusted according to personal taste! 2. No need to add more salt; the saltiness from the salted eggs has already infused the dish, and it feels just right! You can also prepare a dipping sauce. Personally, I think aged vinegar or horseradish tastes good. You can also choose according to your own preferences. 3. If you don't like century eggs, you can substitute them with sausages or similar ingredients.