Three-color Steamed Egg

Name: Three-color Steamed Egg
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 2 pcs Soil eggs; 2 pcs Salted egg; 1 piece preserved egg; 1ml Peanut oil; 5g Chives; 3g ginger; 1g salt

by sourcehe

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

The three-color steamed egg is not only beautiful in color, but also delicious. The sand and fragrance of salted eggs, the Q bombs of preserved eggs, and the smoothness of fresh eggs. The combination of the three, no need for seasoning, original flavor, multi-layer taste, a comprehensive event for the egg family.

Ingredients

2 pcs Soil Eggs
2 pcs Salted Egg
1 piece Preserved Egg
1ml Peanut Oil
5g Chives
3g Ginger
1g Salt

Three-color Steamed Egg

1. Prepare ingredients: native eggs, salted eggs, preserved eggs, ginger, etc.;

2. Shell the preserved eggs and cut into pieces, remove the salted eggs, take the yolk, cut into pieces, and put them in a ceramic basin; PS: touch a layer of peanut oil on the inner wall to prevent sticking.

3. Separate soil eggs, yolk and egg whites;

4. Beat the egg whites, chop ginger juice, salt, and green onions, add preserved eggs and salted egg yolks, and mix well

5. Boil clean water, put it in a pot and steam on low heat;

6. After the egg whites have solidified, pour in the well-mixed egg yolks;

7. Steam the egg yolk until it is solidified, and then;

8. Let cool, cut into pieces, and sprinkle with chopped green onions.

Tips:
1. It is recommended to use ceramic or glass for the steamed egg tray, not stainless steel, the color will turn black;
2. To prevent sticking, it can be easily demoulded by touching the oil;
3. If the salted egg is very salty, no salt is required;
4. Use a low fire for steaming eggs.