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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

  1. 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

  2. Mix 15ml of water and cornstarch into seasoning 1, and mix rice wine, salt, and white pepper into seasoning 2 for later use.

  3. 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.

  4. 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.

  5. Pour the egg yolk liquid and continue to steam for another 10 minutes. Let cool and slice.