Trio Steamed Egg With Minced Meat 蒸三黄蛋｜三色蒸水蛋

This silky smooth Chinese-style steamed three colours egg with minced meat brings comfort in every spoonful of flavour from the salted egg yolk and century egg bits. A homey dish that my mom used to cook for us and now this has become one of my son's favourites too! Preparation is quite easy and versatile, you can adjust the amount of meat, salted egg and century egg to your preferences. 

滑嫩细腻的三色蒸水蛋含有鸡蛋、咸蛋黄、皮蛋和少许肉碎，每一口都超满足！

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Ingredients:

3 Eggs

1 Century Egg

1 Salted Egg Yolk

1 tsp Mirin/ Rice Wine

1/2 tsp Salt 

1 heap tbsp Minced Pork

(marinate the meat with some tapioca flour, sesame oil, white pepper and light soy sauce)

Water: Egg ratio 5:3

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Method:

1. Cut the salted egg yolk and century egg into smaller pieces. Lightly mix with the minced meat and spread evenly on a steaming bowl/ container. 

2. Mix the remaining ingredients, pour the mixture through a strainer into the steaming bowl/ container, cover it with aluminium foil.  

I cooked this dish using Song Cho stainless steel wok, a multiply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

3. Fill some water in a wok and bring it to a boil, steam the egg for 15-20 minutes or until cooked through. Optional: Drizzle some fried shallot oil and light soy sauce, garnish with spring onion and serve warm with steamed rice.

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Enjoy!