Jeremy Pang

3 Steamed Egg

三式蒸蛋

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Preparation info
    • Difficulty

      Easy

Appears in
Hong Kong Diner: Recipes for Baos, Hotpots, Street Snacks and more
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)

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