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Steamed Triple Egg Custard


Shiewie
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Steamed Triple Egg Custard

  • 1 T minced garlic
  • 2 T canola oil
  • 1 preserved duck egg (thousand-year old egg or "pei tan"), coarsely chopped
  • 1 salted duck egg, yolk only, coarsely chopped
  • 3 large eggs
  • 1 c water
  • 1/4 tsp salt
  • 1/8 tsp ground white pepper
  • 1 T soy sauce
  • 1 T chopped scallions (green onions)

1. Heat oil in a pan and fry minced garlic in oil until golden and crispy. Remove from pan and set aside.

2. Scatter chopped preserved egg and salted egg yolk on the bottom on a heat-proof dish (approx. 8-inch).

3. Beat eggs lightly in a medium bowl. Add water, salt and white pepper and stir to blend (the custard should not be foamy). Pour the custard over the ingredients in the heat-proof dish.

4. Prepare a wok for steaming. Set the dish into steamer basket, cover the wok and steam until custard is firm, about 10 to 15 minutes.

5. Combine fried garlic and oil with soy sauce and pour over steamed custard. Garnish with chopped scallions and serve.

Keywords: Main Dish, Vegetarian, Easy, Chinese

( RG877 )

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