Multi-layer flavors silky smooth jiggy steamed egG
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A humble plate of Chinese Steamed Eggs (蒸水蛋) garnished with sliced spring onions, drizzled with a few drops of light Soya sauce and Sesame oil is simply irresistible. The truth about this simple dish is kinda deceiving as it takes quite a bit of patience to steam up a plate of silky smooth soft custardy Eggs. A good Chinese steamed egg custard should be jiggly, kinda like yellow Gelatin or Flan and looks super delicate and elegant (click “Chinese Steamed Egg (蒸水蛋)” for the recipe). It is easy to prepare with just two ingredients – Eggs and Water; but requires a little patience to cook to perfection. As simple as seems, the dish has since evolved with the addition of further ingredients and “Steamed Tri-Emperor Egg/Sam Wong Dan (蒸三皇蛋)” is one such evolution which is a little more complicated to prepare (if U follow this recipe). The dish consists of 3 types of eggs – Salted egg, Century egg and normal Chicken Egg, hence the name Tri-eggs. Most recipes would suggest simply mixing everything together which would make life a lot simpler, but to get the dish visually elegant looking with each ingredient spread evenly on top (as in the images below) makes preparation a little more complicated (U’ll see in the instruction Section). The VianD added a fourth Ingredient of some minced pork further complicates things. Here’s The VianD take on “Steamed Tri-Emperor Egg/Sam Wong Dan (蒸三皇蛋)”.
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Wonderfully elegant delicious multi-layer flavors/texture steam egG
simply an irresistible delicious delicate silky smooth steam egG.
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RɛsɪpI Steamed Tri-Emperor Egg/Sam Wong Dan (蒸三皇蛋)
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Ready : 20 mins[ Prep : 10 mins † Active : 10 mins ]Serves : Pair with other dishes
Generic : Steam
Difficulty : A little tedious
Printable Recipe –
IngredientS
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• Eggs – 2 large-size normal Chicken. 1 Salted Egg and 1 Century Egg
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• Minced Pork – Just a large handful. U can substitute with any meat,
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• Seasoning – Light soy, Salt (just a little, or U may even skip it cause Salted Egg white is very salty), a dash of cooking oil, Sesame oil and Oyster sauce, All to taste.
** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor2 tablespoon, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!
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InstructionS
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{ Note: As pointed out in the Introduction Section, most recipes will suggest simply mixing all the Ingredients together and progress to the steaming. The VianD has two main issues with that. First, mixing the raw Salted Egg white directly into the normal Egg mixture would completely obliterate the fresh aromatic flavor of the Chicken Egg. The VianD is of the opinion that each Ingredient should stand on its own and should be able to be tasted separately. Second, the solid heavier bits of Century Egg (minced Pork too if U’re adding them) would most likely sink to the bottom and U’ll never be able to see them spread across the top. The solution is to cook each ingredient separately and do a double-layer steaming which makes preparation a little more complicated but deliciously rewarding.
{ Note: As pointed out in the Introduction Section, most recipes will suggest simply mixing all the Ingredients together and progress to the steaming. The VianD has two main issues with that. First, mixing the raw Salted Egg white directly into the normal Egg mixture would completely obliterate the fresh aromatic flavor of the Chicken Egg. The VianD is of the opinion that each Ingredient should stand on its own and should be able to be tasted separately. Second, the solid heavier bits of Century Egg (minced Pork too if U’re adding them) would most likely sink to the bottom and U’ll never be able to see them spread across the top. The solution is to cook each ingredient separately and do a double-layer steaming which makes preparation a little more complicated but deliciously rewarding.
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Now, two main factors will determine the outcome of a dish of silky, custardy steamed eggs. Firstly, the Water/Egg ratio and then the Heat factor. The VianD has no secret/magic/scientific formula for making a dish of good steamed eggs but this is the way (the rice-bowl method) – both my beloved grandma/mother used to do it and The VianD simply followed and the result; always to perfection (well, at least to The VianD opinion 😋!! }
Preparing the Salted Egg, Century Egg and Minced Pork.
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• Steam/boil both the Salted and Century Egg, Separate the Salted Egg white from the Yolk and then chop both into tiny pieces, Divide the Egg white bits into two portions of 2/3 and 1/3. As for the Century Egg, triangulate it into 6/8 equal parts. Set aside separately.
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• LIghtly saute the Minced Pork with a pinch of Salt, Sugar and a dash of White Pepper till aromatic and dry. Divide into two equal portions. Set aside.
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Preparing the Egg mixture and steaming.
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• Water/Egg ratio – Using a normal Chinese rice bowl, crack an Egg into it and top it with boiled room temperature water to about 3/4 full (see image) – do the same for each Egg. Roughly, the ratio is 1 part Egg to 1.5 part of water (if U insists on numeric measurement). Then transfer to a bigger container.
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• Then add all the Seasoning Ingredients except Sesame and Cooking oil. Lightly beat the Eggs, making sure everything is well incorporated and dissolved. DO NOT over-whisk, U really do not want to incorporate too much air into the Eggs. Strain the mixture through a sieve (just to remove any impurities and air bubbles) into a steam-proof slightly deepened Plate. Divide a smaller 1/4 portion of the mixture into another bowl.
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• Meanwhile, bring a pot of water to a boil over high heat. Next, mix the bigger portion of the Egg mixture, Salted Egg white and half of the minced Pork together. lightly stir to incorporate everything. Turn the heat to low/medium and steam for about 2-3 mins (with lid slightly open), depending on the heat and thickness of the Eggs. At this point, the Egg is not completely cooked yet, just solidified on the top to hold its shape. Then, with another bowl, mix the rest of Egg mixture with the remaining Salted Egg white/Yolk and minced Pork. Gently pour over the top of the half-cooked Egg spreading evenly. Arrange the Century over the top. Back to the Steamer and steam for another 3-5 min or so. again with the lid slightly open. To check the doneness of the Egg, simply insert a tiny skewer in the middle, if no oozing runny Eggs mixture, it’s cooked and it should be jiggy if U shake the plate. DO NOT over-steamed!
Preparing the Salted Egg, Century Egg and Minced Pork.
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• Steam/boil both the Salted and Century Egg, Separate the Salted Egg white from the Yolk and then chop both into tiny pieces, Divide the Egg white bits into two portions of 2/3 and 1/3. As for the Century Egg, triangulate it into 6/8 equal parts. Set aside separately.
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• LIghtly saute the Minced Pork with a pinch of Salt, Sugar and a dash of White Pepper till aromatic and dry. Divide into two equal portions. Set aside.
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Preparing the Egg mixture and steaming.
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• Water/Egg ratio – Using a normal Chinese rice bowl, crack an Egg into it and top it with boiled room temperature water to about 3/4 full (see image) – do the same for each Egg. Roughly, the ratio is 1 part Egg to 1.5 part of water (if U insists on numeric measurement). Then transfer to a bigger container.
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• Then add all the Seasoning Ingredients except Sesame and Cooking oil. Lightly beat the Eggs, making sure everything is well incorporated and dissolved. DO NOT over-whisk, U really do not want to incorporate too much air into the Eggs. Strain the mixture through a sieve (just to remove any impurities and air bubbles) into a steam-proof slightly deepened Plate. Divide a smaller 1/4 portion of the mixture into another bowl.
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• Meanwhile, bring a pot of water to a boil over high heat. Next, mix the bigger portion of the Egg mixture, Salted Egg white and half of the minced Pork together. lightly stir to incorporate everything. Turn the heat to low/medium and steam for about 2-3 mins (with lid slightly open), depending on the heat and thickness of the Eggs. At this point, the Egg is not completely cooked yet, just solidified on the top to hold its shape. Then, with another bowl, mix the rest of Egg mixture with the remaining Salted Egg white/Yolk and minced Pork. Gently pour over the top of the half-cooked Egg spreading evenly. Arrange the Century over the top. Back to the Steamer and steam for another 3-5 min or so. again with the lid slightly open. To check the doneness of the Egg, simply insert a tiny skewer in the middle, if no oozing runny Eggs mixture, it’s cooked and it should be jiggy if U shake the plate. DO NOT over-steamed!
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Serving.
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• Drizzle a dash of Sesame Cooking oil and Light soy. Swirl the Plate a little to evenly spread the Oil and Soy. Garnish with sliced Scallion and ur plate of silky smooth savory elegant looking “Steamed Tri-Emperor Egg/Sam Wong Dan (蒸三皇蛋)” is ready to be served hot.
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~~* EnD *~~
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