Steamed Three Eggs Recipe (Century, Salted, Fresh)

Century eggs: Preserved eggs with a unique, creamy texture and strong flavor, often used in Asian cuisine.

Salted eggs: Duck eggs cured in brine, providing a rich, salty taste and firm texture.

Fresh eggs: Standard chicken eggs, beaten to create a smooth base for the custard.

Chicken broth: A flavorful liquid made from simmering chicken bones and vegetables, adding depth to the dish.

Salt: Enhances the overall flavor of the dish.

Sesame oil: A fragrant oil made from sesame seeds, used to drizzle over the finished dish for added aroma and taste.

When preparing the century eggs and salted eggs, ensure they are peeled and diced uniformly to achieve an even texture throughout the dish. For the fresh eggs, beat them thoroughly to incorporate air, which will result in a lighter and fluffier steamed egg custard. When combining the egg mixture with the chicken broth, whisk gently to avoid creating too many bubbles, which can cause an uneven surface. Steaming over medium heat is crucial; too high a heat can cause the eggs to overcook and become rubbery. Covering the dish with plastic wrap or a lid helps to trap steam, ensuring even cooking and preventing water from dripping onto the egg custard. Finally, a drizzle of sesame oil before serving adds a fragrant finish that enhances the overall flavor profile.

• century eggs - Substitute with fermented black garlic: Fermented black garlic provides a similar umami depth and slightly sweet flavor, making it a good alternative for the unique taste of century eggs.

• salted eggs - Substitute with feta cheese: Feta cheese has a salty and tangy profile that can mimic the briny taste of salted eggs in the recipe.

• fresh eggs - Substitute with silken tofu: Silken tofu can replicate the texture of beaten fresh eggs and provides a neutral flavor that absorbs the other ingredients well.

• chicken broth - Substitute with vegetable broth: Vegetable broth offers a similar savory base and can be used to maintain the dish's flavor profile while being vegetarian-friendly.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of flavor that complements the other ingredients in the dish.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness and smooth texture, though it will have a different flavor profile.

• Allow the steamed three eggs to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled steamed three eggs into an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from seeping in.

• Store the container in the refrigerator. The steamed three eggs can be kept in the fridge for up to 3 days.

• For longer storage, consider freezing. Portion the steamed three eggs into individual servings to make reheating easier.

• Wrap each portion in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped portions into a freezer-safe bag or container.

• Label the container with the date of freezing. The steamed three eggs can be frozen for up to 1 month.

• When ready to eat, thaw the steamed three eggs in the refrigerator overnight.

• Reheat the thawed steamed three eggs by steaming them again for a few minutes until heated through. Alternatively, you can microwave them on medium power, covered, to retain moisture.

• Avoid reheating the steamed three eggs multiple times as this can affect the texture and flavor.

• Microwave Method:

  1. Place the leftover steamed three eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Set up a steamer and bring the water to a gentle boil.
  2. Place the leftover steamed three eggs in a heatproof dish.
  3. Cover the dish with a lid or aluminum foil to prevent condensation from dripping onto the eggs.
  4. Steam for about 5-7 minutes or until heated through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover steamed three eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, checking occasionally to ensure it doesn’t overcook.

• Stovetop Method:

  1. Place the leftover steamed three eggs in a non-stick pan.
  2. Add a splash of chicken broth or water to the pan to create steam.
  3. Cover the pan with a lid and heat on low for about 5-7 minutes, stirring occasionally to ensure even heating.
  4. Remove from heat once thoroughly warmed.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover steamed three eggs in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. Carefully remove the bag, open it, and serve the reheated eggs.

• Mixing bowl: A large bowl used to combine and whisk the fresh eggs, chicken broth, and salt together.

• Whisk: A utensil used to beat the fresh eggs and mix them thoroughly with the chicken broth and salt.

• Knife: A sharp tool used to peel and dice the century eggs and salted eggs.

• Cutting board: A flat surface used to safely dice the century eggs and salted eggs.

• Heatproof dish: A dish that can withstand high temperatures, used to hold the egg mixture while it steams.

• Plastic wrap: A covering to seal the heatproof dish, preventing steam from escaping.

• Steamer: A kitchen appliance used to cook the egg mixture by steaming it over medium heat.

• Measuring cup: A tool used to measure the chicken broth accurately.

• Measuring spoon: A tool used to measure the salt and sesame oil accurately.

• Serving spoon: A utensil used to drizzle the sesame oil over the steamed eggs before serving.

Prepare ingredients in advance: Dice the century eggs and salted eggs ahead of time and store them in the fridge.

Use an electric steamer: An electric steamer can save you time and ensure even cooking.

Mix efficiently: Use a whisk to quickly combine the fresh eggs, chicken broth, and salt.

Cover properly: Use a heatproof dish with a tight-fitting lid to speed up the steaming process.

Preheat the steamer: Preheating the steamer can reduce the cooking time.