While a three egg combo used to be quite common in Chinese homes, it is becoming increasingly rare because of concerns about cholesterol. Although let's face it, three or four eggs shared among a few people is really minimal, well within most people's cholesterol allowance. For people who have never prepared this before, here are a few quick pointers.
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| Cut up the salted egg yolk so you can spread it around later in the dish |
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| Whisk together three regular eggs. Add the salted egg and a ladle of soup stock. Add a "thousand year old egg"(皮疍), chopped up (available in Chinese stores but it is an acquired taste, so skip if you are not a fan) |
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| Traditionally, minced pork was used as a base for steamed egg. But in the interest of health and not adding to the cholesterol, I just used whatever I have at home. In this case, a few King mushrooms, also chopped up. Enoki mushrooms cut up is also good. |
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| Put the mushrooms at the bottom of a metal dish (better heat conduction). Pour egg mixture into the dish. Distribute the "black egg" and the salted egg yolk evenly around the dish. Meanwhile, heat a pot of water to boiling then put the dish on a steamer rack in the pot. Turn heat down immediately to just warm. If you are using an electric stove that remains hot for a long time, you may have to turn down the heat before you put the dish in. If the water continues to boil, the egg mixture would have a lot of bubbles and texture would not be smooth. Some bubbles around the edges are sometimes unavoidable and don't affect the texture. It takes about 10-15 minutes for the eggs to set over low heat. |
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| The white of the salted egg is clearly visible here - this is my favourite part. To ensure a more even distribution of the egg whites, whisk the egg mixture thoroughly. For those of you who don't have friends who'd give you homemade salted eggs, they are available in Chinese groceries. |
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| A meatless lunch (with quinoa and black beans, spinach) |
