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Title: Three Color Steamed Eggs
Categories: Chinese, Eggs
Yield: 6 Servings

3 Chicken eggs
Silken tofu; cut into
-approximately 0.75 cm
-height pieces
1 Century egg; shelled and cut
-into big pieces
1 Duck egg; cooked; salted,
-shelled, and diced
170 ml Chicken stock; (low sodium
-if preferred)
Fried garlic with oil; for
-garnish
Spring onions; for garnish;
-(optional)

Crack the eggs into a bowl and whisk. Pour the eggs through a fine
meshed sieve. Add chicken stock to the eggs and stir to combine.

Arrange the silken tofu slices on a heatproof plate. Scatter the diced
century eggs and salted eggs on top of the tofu and distribute them
evenly. Pour the egg mixture into the plate.

Cover the plate with a cling wrap to prevent unsightly pork marks on
the steamed eggs.

Fill a wok with enough water to steam (about 1/3 full) and put in a
steaming rack. Bring the water to a boil. When it boils, carefully
place the plate on top of the steaming rack.

Cover the lid and steam on medium heat for about 10 - 12 minutes. (I
used 12 minutes). Once the eggs have set, gently remove from heat and
garnish with freshly fried garlic pieces, garlic oil and spring
onions. Serve immediately.

Notes:
* Keep a close watch on the eggs so that they are not overcooked or
undercooked.
* To check whether the eggs are ready, I gently moved the wok pan.
If the eggs look runny, give it another 1-2 minute of steaming.
Done well, it should be slightly firm yet a little jiggly.
* The tofu slices serve to prop up the diced century egg and salted
duck egg. If you want the eggs to be more visible, slice the tofu
into slightly thicker pieces.

Recipe by Yvonne Oh

Recipe FROM:
<https://souperdiaries.com/three-colour-chinese-steamed-eggs/>

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