Three-color steamed egg
Three-color steamed eggs are steamed using three ingredients: eggs, preserved eggs and salted eggs. It is a delicious, simple and easy-to-cook Cantonese dish, with beautiful color, smooth and delicious.
Recipe Recommendations
- eggs of 5
- salt a little
- chicken essence appropriate amount
- salted duck egg yellow one
- preserved eggs one
Steps for Three-color steamed egg
1
Separate the egg white from the egg yolk.
2
Add a small amount of salt and chicken essence, and a suitable amount of boiling water to stir up. (Generally join at a 1:1 ratio)
3
Boil water in the pan, add the egg white and steam first.
4
When the egg white is half-solidified, slowly pour the egg yolk liquid along one side of the bowl.
5
Take the egg yolk from the salted duck egg, peel the preserved egg and cut it into four pieces.
6
When the egg liquid has slightly solidified, carefully place the salted egg yolk and preserved egg one by one on the semi-solidified egg liquid.
7
Continue to steam until the egg mixture is completely solidified. After turning off the heat, do not lift the lid immediately, and soak for two or three minutes.
8
You can also sprinkle with some favorite seasonings such as delicious flavor, sesame oil, chopped green onion, etc.Three-color steamed egg Make Tips
1. Eggs can also be beaten directly with water without separating the yolk and egg white. 2. The water addition ratio is 1:1.