Smooth and tender three-color steamed egg custard


Smooth and tender three-color steamed egg custard

Quick and easy dish—a must-have in Cantonese households: Three-Color Steamed Egg! The steamed egg custard is so tender it bouncy and juicy, the smooth, pale yellow custard coated with glossy black preserved egg and oily salted egg cubes. The three colors swirl softly in the spoon, and just looking at its plump, tender appearance is quintessentially "Cantonese"—light yet flavorful, with the aroma of eggs blending with a savory fragrance. Best of all, it only takes about 10 minutes to prepare, a quick and delicious dish that's easy to whip up in a Cantonese kitchen, homey and appetizing!

Ingredients

Steps

  1. First, boil the salted eggs and preserved eggs until cooked, peel off the shells, and cut them into small cubes. Set aside.
    First, boil the salted eggs and preserved eggs until cooked, peel off the shells, and cut them into small cubes. Set aside. First, boil the salted eggs and preserved eggs until cooked, peel off the shells, and cut them into small cubes. Set aside. First, boil the salted eggs and preserved eggs until cooked, peel off the shells, and cut them into small cubes. Set aside.
  2. Crack 3 eggs into a bowl and beat them well. Add water according to the ratio of egg liquid to water of 1:1.5 (for example, if there is 100ml of egg liquid, add 150ml of water). Stir and mix, then strain to get a smooth egg liquid.
    Crack 3 eggs into a bowl and beat them well. Add water according to the ratio of egg liquid to water of 1:1.5 (for example, if there is 100ml of egg liquid, add 150ml of water). Stir and mix, then strain to get a smooth egg liquid. Crack 3 eggs into a bowl and beat them well. Add water according to the ratio of egg liquid to water of 1:1.5 (for example, if there is 100ml of egg liquid, add 150ml of water). Stir and mix, then strain to get a smooth egg liquid. Crack 3 eggs into a bowl and beat them well. Add water according to the ratio of egg liquid to water of 1:1.5 (for example, if there is 100ml of egg liquid, add 150ml of water). Stir and mix, then strain to get a smooth egg liquid. Crack 3 eggs into a bowl and beat them well. Add water according to the ratio of egg liquid to water of 1:1.5 (for example, if there is 100ml of egg liquid, add 150ml of water). Stir and mix, then strain to get a smooth egg liquid. Crack 3 eggs into a bowl and beat them well. Add water according to the ratio of egg liquid to water of 1:1.5 (for example, if there is 100ml of egg liquid, add 150ml of water). Stir and mix, then strain to get a smooth egg liquid.
  3. Place the diced salted egg and preserved egg into a steaming container, and then slowly pour the strained egg liquid into the container.
    Place the diced salted egg and preserved egg into a steaming container, and then slowly pour the strained egg liquid into the container. Place the diced salted egg and preserved egg into a steaming container, and then slowly pour the strained egg liquid into the container.
  4. 4. Cover the container with plastic wrap (or a glass lid) and poke several small holes with a toothpick. Once the water in the pot boils, place the container inside. If using plastic wrap: steam over medium heat for 8 minutes, then turn off the heat and let it sit for 2 minutes. If using a glass lid: steam for 10 minutes, then turn off the heat and let it sit for 1 minute. Remove it and shake it; the egg mixture should be set but smooth.
    4. Cover the container with plastic wrap (or a glass lid) and poke several small holes with a toothpick. Once the water in the pot boils, place the container inside. If using plastic wrap: steam over medium heat for 8 minutes, then turn off the heat and let it sit for 2 minutes. If using a glass lid: steam for 10 minutes, then turn off the heat and let it sit for 1 minute. Remove it and shake it; the egg mixture should be set but smooth. 4. Cover the container with plastic wrap (or a glass lid) and poke several small holes with a toothpick. Once the water in the pot boils, place the container inside. If using plastic wrap: steam over medium heat for 8 minutes, then turn off the heat and let it sit for 2 minutes. If using a glass lid: steam for 10 minutes, then turn off the heat and let it sit for 1 minute. Remove it and shake it; the egg mixture should be set but smooth. 4. Cover the container with plastic wrap (or a glass lid) and poke several small holes with a toothpick. Once the water in the pot boils, place the container inside. If using plastic wrap: steam over medium heat for 8 minutes, then turn off the heat and let it sit for 2 minutes. If using a glass lid: steam for 10 minutes, then turn off the heat and let it sit for 1 minute. Remove it and shake it; the egg mixture should be set but smooth.
Languages
Glatter und zarter dreifarbiger gedämpfter Eierpudding - Deutsch (German) version
Smooth and tender three-color steamed egg custard - English version
Natillas de huevo al vapor de tres colores, suaves y tiernas. - Española (Spanish) version
Crème aux œufs cuite à la vapeur tricolore, onctueuse et fondante. - Français (French) version
Puding telur kukus tiga warna yang lembut dan halus - Bahasa Indonesia (Indonesian) version
Crema pasticcera al vapore a tre colori, liscia e tenera - Italiana (Italian) version
なめらかで柔らかい三色茶碗蒸し - 日本語 (Japanese) version
부드럽고 촉촉한 삼색 계란찜 - 한국인 (Korean) version
คัสตาร์ดไข่นึ่งสามสีเนื้อเนียนนุ่ม - แบบไทย (Thai) version
滑嫩三色蒸蛋羹 - 香港繁體中文 (Traditional Chinese - Hong Kong) version