Steamed Tri-Colour Egg (Sam Wong Dan)

Steamed Tri-Colour Egg (24 Mar 2012)

When my baby girl started taking solids, steamed egg was one of the easiest food to introduce. (Precaution: We generally introduce eggs into the baby's diet at 8 months old. First the yolks, then the whites). It was silky soft and I could easily add meat and vegetables into the dish to make it nutritious. Chinese style steamed egg varies in its fillings.You could use minced meat, fish paste, mushrooms or even have plain steamed egg. In most recipes, the egg texture will turn out smooth as we use the same egg:water ratio. 

The colours are as lovely as the taste!

 I found some lovely salted duck egg, preserved century duck egg and kampung(free range) egg from my local wet market last Saturday. I knew straight away that I was going to make tri-colour egg over the weekend. How much did it costs? RM2.50 for a dish - cheap and tasty!

Steamed Tri-Coloured Eggs Recipe

Ingredients:

2 kampung eggs (You should have 1/2 a rice bowl of egg mixture after beaten)

1/2 century egg 

1 salted egg york

3/4 bowl of water

Note: Water:egg ratio is 1.5:1. So regardless of how many eggs you use, once you have beaten the eggs, add 1.5 times more water of the volume of egg mixture you use.

Seasoning:

1 tsp soy sauce

A drop of oyster sauce

A dash of pepper

1/2 tsp cooked garlic oil

Method:

1. First, put on the steamer on high heat

2. Clean the shells of the century and salted eggs. Place them in bowls like the picture above.

3. Beat your fresh eggs. Add seasoning and water. Make sure you stir well.

4. Slice the century egg into desired chucks. Break the salted egg yolk into pieces too. Place them in your steaming dish.

5. Sieve your egg mixture into the steaming dish.

6. Place the dish carefully into the steamer and steam on medium high heat for 5 minutes or until your egg is firm to touch.

7. If you steam with the steamer lid on, your egg would probably look rough on the surface and bubbles inside. The trick is to leave a gap when steaming. I leave a chopstick on the edge of the lid to let a little steam out.