Name: 3 Steamed Egg (三式蒸蛋)
Cuisine: Chinese
Ingredients: 1 teaspoon sugar; 1 tablespoon light soy sauce; 1 preserved century egg (available from Chinese supermarkets); 350 g (12 oz) soft silken tofu; ½ a spring onion (scallion), green part only; 4 tablespoons water; 3 eggs; 1 tablespoon vegetable oil; ½ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

This beautiful dish is essentially a savoury ‘crème caramel’ that’s all about adding layers of texture to a bowl of steamed rice, creating a great accompaniment to any home-cooked meal. I have found it even works as a light side to a meaty curry, with some vegetables on the side.

Ingredients

350 g (12 oz) soft silken tofu
1 preserved century egg (available from Chinese supermarkets)

Asia
Hong Kong (China)
Side dish
Vegetarian

Method

Find a suitable deep-sided plate or steaming dish that will hold all the ingredients in this simple recipe. I use a 20 cm (8 inch) Pyrex dish roughly 3–4

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Ingredients

Method

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