Steamed Tri-Colour Eggs 蒸三色蛋
Prep time
Cook time
Total time
Recipe type: Chinese
Cuisine: Side
Serves: 2
  • 2 eggs (approximately 110ml)
  • 100ml water
  • 1 salted egg yolk, cut into small pieces
  • 1 century egg, cut into pieces
  • ¼ tsp salt
  • ¼ tsp pepper
  1. Measure the eggs and water in precise volume and beat in the salt and pepper.
  2. Cover the steam plate with a cling wrap to prevent water droplets from falling that will result in uneven surface.
  3. Steam on high heat for 4 minutes before turning off the heat and allows the remaining heat to continue to steam the eggs for a further 8-10 minutes (depending also on the type of steam plate used, whether it is larger and hence shallower depth.)
  4. Remove from heat and garnish with chopped scallions as desired.
Recipe by Eat What Tonight at