3 steamed egg

3 steamed egg

By
From
Hong Kong Diner
Photographer
Kris Kirkham

This BEAUTIFUL DISH is essentially a savoury ‘crème caramel’ that’s all about adding LAYERS OF TEXTURE to a bowl of steamed rice, creating a great accompaniment to ANY HOME-COOKED MEAL. I have found it even works as a light side to a meaty curry, with some vegetables on the side.

Ingredients

Quantity Ingredient
350g soft silken tofu
1 preserved century egg, (available from Chinese supermarkets)
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 a spring onion, green part only

The egg mix

Quantity Ingredient
3 eggs
1/2 teaspoon salt
4 tablespoons water
1 tablespoon vegetable oil

Method

  1. Find a suitable deep-sided plate or steaming dish that will hold all the ingredients in this simple recipe. I use a 20cm Pyrex dish roughly 3–4cm deep, which fits everything in perfectly.
  2. First, cut the silken tofu into thin slices roughly 2–3mm thick and carefully lay them in a stepped circle around the inside of the dish. Crack and peel the century egg, slice it into eighths, then scatter randomly around the dish.
  3. Put the eggs, salt and water into a mixing bowl and mix with a fork, taking care to create as few bubbles as possible, as it will make it difficult to form a smooth surface later. If bubbles do indeed form, run your fork through and carefully remove as many of them as possible. Once you are left with a smooth egg mix, add the vegetable oil and stir in gently. Then carefully pour the egg mix into the dish, fully surrounding the tofu and century egg.
  4. Mix the soy sauce with the sugar, stirring until the sugar has dissolved.
  5. Lastly, finely slice the spring onion greens into rings and place in a bowl of cold water on the side.
  6. Fill a wok with boiling water to come at least one-third to halfway up the sides. Place the tray of egg in a steam basket and cover with a lid.
  7. Put the steam basket directly on top of the wok and steam on a medium to high heat (a rolling boil) for 15 minutes, resisting the temptation to open the lid at all during this time.
  8. Scatter over the finely chopped spring onion to garnish, then pour the sweetened soy sauce over the top and serve.
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