1. Prepare all the ingredients.
2. Soak the salted egg in water, and wash the outer layer of gray charcoal. It is easy to clean after soaking.
3. Boil the salted egg in water for a few minutes to allow the egg white and yolk of the salted egg to solidify.
4. Peel off the shells of salted eggs and preserved eggs and cut them into small pieces.
5. Put a piece of tin foil or high-temperature-resistant plastic wrap in the high-temperature resistant glass box, which is convenient for demoulding after steaming. Put the preserved eggs and salted eggs into small pieces at the bottom of the glass box. In order to make the cut surface of the steamed three-color eggs look good, It is recommended to stagger the salted eggs and preserved eggs.
6. Separate the egg whites and whites of the 4 eggs, add a teaspoon of water to the egg whites and mix well.
7. Pour in the egg whites, shake it lightly, distribute them evenly, do not stir, steam for 5 minutes first.
8. Finally, pour the egg yolk on top and continue to steam for about 10 minutes. After steaming, pour it out, remove the tin foil, and when it is not so hot, use a knife to cut one portion. This amount is enough for 3-4 people, a very good dish.
