As you can tell from the name, this dish is an egg lover's dream. Not only does it include regular eggs, there are salted eggs, as well as century eggs (also known as preserved or thousand year egg). I call this "3-in-1 egg feast".
Salted egg is typically made with duck egg cured in brine over a period of time, and sometimes coated with a thick salted charcoal mix. The egg white is aromatic and salty whereas the yolk has a delightfully rich eggy taste. Salted egg, especially the yolk, is used to enhance the taste in a variety of dishes and baked products.
Century egg is a little more complicated, both in terms of production process and taste. It is traditionally made by preserving eggs in a mixture of clay, ash, salt, quicklime and rice hulls, though some moderns methods have been simplified. Through the preservation process, the egg yolk becomes dark green/gray in color and the egg white turns into dark brown translucent jelly. Something amazing also happens during this time - beautiful snowflake-like patterns form near the surface of the century egg - I find it such a fascinating work of nature! Some describe the odor, the result of curing, as a mild smell of ammonia. The taste of century egg is a little hard to describe, I would just say it's complex yet flavorful. Perhaps an acquired taste to some. Among Chinese, century egg is commonly served and enjoyed by many, usually as an appetizer, eaten with congee, or even in some baked pastries.
The result of combining these 3 kinds of eggs - each with its distinctive taste and texture, is a "complex and aromatic" eggy dish. The steamed egg also carries a fragrant hint of Chinese rice wine. Building the dish is like playing Lego - use different color "bricks", add layers, then bind together them, etc. The finished product with the array of layers, flavors and textures is a mini-feast for the eyes as well as tastebuds, and makes one crave for more after taking a bite.
Unlike some steamed egg with a very soft custard-like texture due to more liquid being added, this steamed egg has a firmer bite. It is better refrigerated and can be served as an appetizer or side-dish with congee or rice. Perfect for serving guests or bringing to potluck gatherings, as it can be made in advance and kept for 2-3 days.
RECIPE FOR THREE COLOR STEAMED EGG
Serves 3-4 persons
__________________________________________Ingredients
4 eggs - separate whites and yolks
2 salted eggs
2 century (preserved) eggs
1 Tbsp chinese rice wine
1/4 tsp sugar
1 Tbsp or water
Steps:
1) Boil century eggs for 5 minutes - this helps to solidify the yolks. Soak century eggs in cool water till cool enough to peel. The salted eggs we get here are pre-cooked. If your salted eggs are uncooked, boil them in water for 10 minutes and soak in cool water.
2) Peel century and salted eggs, cut into bite-size pieces. Lay heat-safe plastic wrap or aluminum foil in a container suitable for steaming (for easy removal of egg later). Distribute the century and salted eggs evenly in the container. (I use a 5x5 inch container - do not use too big a container or the egg will be very thin.)
3) Separate egg whites and yolks. Place 4 egg whites + 1 yolk in one bowl. Beat eggs gently, add Chinese rice wine, sugar, water and mix well. Pour this mixture into the container with century and salted egg (Mixture A). Cover top of container with a piece of aluminum foil.
In another bowl, mix 3 egg yolks well and set aside.
4) Bring water to a boil in steamer. Use medium heat and steam Mixture A (from Step 3) for 20 minutes, or till it solidifies. Add egg yolk mixture to steamed egg, cover with foil again and continue to steam for 5 minutes or till solidified.
5) Remove egg from steamer and allow to cool down. Store egg in fridge for an hour to allow it to firm up. This can be kept for 2-3 days in fridge. Slice into pieces before serving.
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