Cherry & Dennis Recipes
Steamed Three-Colour Eggs
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Recipe overview
Fresh eggs, salted duck eggs and century eggs create three distinct colours and textures in this classic steamed dish. The preserved eggs provide enough seasoning, so no extra salt is needed.
01
Ingredients
Main ingredients
- 4 piece egg
- 2 piece ready-to-eat salted duck eggs
- 2 piece ready-to-eat century eggs
- 120 ml water
Seasoning
- 1 tsp neutral cooking oil
- 1/4 tsp white pepper
02
Tools
- knife
- cutting board
- mixing bowl
- whisk
- shallow dish
- steamer
- steaming rack
- aluminium foil
- measuring cup
- timer
03
Steps
Step 1
Oil the dish
Brush a thin film of oil inside the steaming dish.
Step 2
Peel century eggs
Peel two century eggs, rinse away shell fragments and dry.
Step 3
Cut century eggs
Cut each century egg into four wedges, eight pieces total.
Step 4
Cut salted eggs
Peel two cooked salted eggs and cut each into four wedges.
Step 5
Beat fresh eggs
Beat four fresh eggs gently without creating excess foam.
Step 6
Add water and pepper
Add water and white pepper and stir until uniform.
Step 7
Arrange preserved eggs
Arrange salted and century egg wedges evenly in the oiled dish.
Step 8
Pour egg mixture
Pour fresh egg mixture slowly around the wedges.
Step 9
Cover with foil
Cover tightly with foil to keep condensation off the surface.
Step 10
Steam the eggs
Steam over medium-low heat for fifteen minutes.
Step 11
Rest until firm
Rest five minutes and confirm the centre is completely set.
Step 12
Slice and serve
Cool slightly, cut into neat rectangles and arrange on a white plate.
Common mistakes
- Changing the preparation order can cause uneven doneness or texture.
- Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
- Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.
Tips
Measure every ingredient before starting so the cooking sequence stays smooth.
Taste near the end and adjust salt, acidity and sweetness gradually.
