🍳 Steamed three-color eggs・Hong Kong style smooth and fragrant egg dish

Editor's Preface

Hong Kong-style steamed three-color eggs combine the three most popular eggs: hen's egg, preserved egg, and salted egg. They offer distinct textures and eye-catching colors. Enjoy them at tea restaurants and hotels for their smooth, savory, and flavorful flavors—a truly irresistible treat! After a few failed attempts, I finally figured out a super-easy and reliable recipe that guarantees even beginners can steam them to perfection, resembling tofu pudding!

🥚 Ingredients preparation

• 3 eggs (about 150 grams)

• 1 preserved egg

• 1 salted egg yolk (you can add 1/2 to 1 salted egg white for a more salty flavor)

• 225–250ml chilled water (approximately 1.5 times the weight of an egg)

• 1/4 teaspoon salt

• A few chopped green onions

• Cooked oil and light soy sauce in appropriate amounts

🍳 Detailed cooking process

1️⃣ Preparing the ingredients

• Peel the preserved eggs and cut into small pieces.

• Dice the salted eggs (raw or steamed yolks/whites) and set aside.

• Wash and chop the green onions.

2️⃣ Beat the eggs and mix well

• Crack the eggs into a large bowl, add salt, and use chopsticks to gently beat in the same direction until evenly combined.

• Add cold boiled water (or warm boiled water) and beat until smooth.

3️⃣ Sieve the egg liquid

• Use a fine mesh sieve to remove egg gluten and excess foam. The egg will be smoother when steamed.

4️⃣ Assemble and serve

• Sprinkle the preserved egg yolks and salted egg yolks (or egg whites) evenly on the bottom of the steaming dish or bowl, then slowly pour in the egg liquid.

• Use a spoon to slowly skim off the bubbles on the surface.

5️⃣ Steamed Egg Tips

• Before steaming eggs, cover with plastic wrap or tin foil to prevent steam dripping from making the egg surface uneven.

• Preheat water over high heat, place a steaming tray over the water, and steam over high heat for 3 minutes, then switch to medium-low heat and steam for 7-10 minutes (depending on the thickness of the egg, steam until the surface is solidified).

6️⃣ Perfect closure

• After steaming, remove the plastic wrap (or tin foil), add chopped green onions, boil a tablespoon of cooked oil and pour it over the noodles, then add a little light soy sauce to enhance the flavor.

💡 Editor's Tips

• The ratio of egg to water is 1:1.5. The eggs will be extra smooth and not easy to overcook.

• When the eggs are sieved and steamed, there will be no air holes or honeycomb surface.

• When steaming, use high heat for the first few minutes, then medium-low heat, and let the egg noodles become smooth first.

• Be sure to cover with plastic wrap/tin foil to prevent dripping water from damaging the surface.

• The three-color eggs are excellent with rice, porridge or cold dishes, and can be made into a cold version in summer.

😋 Eating experience

The smooth tri-color eggs melt in your mouth, offering a triple enjoyment of the salted egg aroma, century egg aroma, and delicate egg texture. Every bite is both visually appealing and nutritious, adding a special spot to your table! 🍳🥚🎉

Let’s get started tonight and steam a delicious Hong Kong-style three-color egg. I guarantee the whole family will fight over it!