If there is an egg cuisine for a family gathering during the Chinese Lunar New Year, it must be these Chinese three-color steamed eggs.
The whole cooking process does not require oil, you can only easily complete it with an electric pot.
Chinese Three Colour Steamed Eggs
The smoke-free, oil-free, beautifully colored “three-color eggs” can be said to be a must-try cold dish for banquets or Chinese Lunar New Year.
After steaming it in an electric pot, put it in the refrigerator for later use. Add these dishes at any time during your kitchen tables!
Tips of Three-Color Steaming Eggs
The lid of the steamer cannot be sealed. You must leave a space for the steam to flow out so that the surface of the steamed egg will be smooth without pits, and it will taste smoother and tender!
You can also cover the egg liquid with plastic wrap and use a toothpick to pierce a few small holes for ventilation to prevent water vapor from the outer pot from dripping into the steamed egg surface.
How Many Eggs Can You Safely Eat?
The science is clear that up to 3 whole eggs per day are perfectly safe for healthy people.
Summary Eggs consistently raise HDL (the “good”) cholesterol. For 70% of people, there is no increase in total or LDL cholesterol. Some people may experience a mild increase in a benign subtype of LDL.
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Chinese Three-Color Steamed Eggs
The Best Chinese Three-Color Steamed Eggs Recipe Ever!
Ingredients
- 2 preserved eggs
- 2 salted eggs
- 4 eggs
- 1/4 teaspoon cornstarch
- 8 ml rice wine
- a pinch of salt
- a pinch of White pepper
Instructions
Put the preserved eggs and salted eggs in an electric pot and steam them, take them out and soak in cold water to cool down, remove the shells and cut them into diced pieces. (PPreserved eggs and salted eggs are better cut with a knife after steaming, otherwise they will stick to the knife
Mix 15ml of water and cornstarch into seasoning 1, and mix rice wine, salt, and white pepper into seasoning 2 for later use.
- Beat the eggs to separate the yolk and egg whites, add the egg whites to the seasoning 2 and stir evenly, then add the seasonings and mix well, filter 2 to 3 times to remove impurities.
Spread the mold (you can also use the glass box) with olive oil, evenly put in the preserved eggs and diced salted eggs, pour the egg whites, and steam it in an electric pan or heat it for 10 minutes. When steaming eggs, remember to open a small slit in the electric pot or the lid.
Pour the egg yolk liquid and continue to steam for another 10 minutes. Let cool and slice.
Did You Make these Chinese Three-Color Steamed Eggs?
Tell me do you like this dish? And give me any feedback in the comments.
Serve Three-Color Steamed Eggs with some hot cooked rice, and a green salad or vegetable side dish for a delicious, complete meal!
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