New Year's Eve meal recipe Steamed Three Eggs Home-style Method

"Steamed Triple Egg" uses eggs, salted duck's eggs,and century eggs as main ingredients.In this dish, each ingredient serves a different purpose: the eggs are the main component, providing coagulation; the yolk of the salted duck egg is mainly for decoration; the salted duck's egg primarily enhances flavor;while the century egg is used both for coloring and seasoning. After steaming the three types of eggs together, it forms a beautiful cold dish. How can such a dish be absent from New Year's Eve dinner menus?For more recipes: Comprehensive New Year's Eve Menu Main ingredients: Eggs, salted duck's egg, century egg Seasoning: Salt;Step 1: Separate the yolks of four eggs. Step 2: Mix the remaining whites and one whole egg into a batter. Step 3: Cut the salted duck's egg into pieces. Step 4: Separate and cut the clear and yolk parts of the century egg.Step 5: Gently mix the salted duck egg and century egg whites with the egg batter. Step 6: Place a container (such as a steamer basket) lined with baking foil to ensure easy removal later. Step 7: Lay the century egg yolks at the bottom of the container.Step 8: Pour in the mixed batter.

Step 9: Gently spread it evenly.

Step 10: Place it in a pressure cooker and steam for 5 minutes.

Step 11: Mix some salt with the egg yolks, then pour them over the dish.

Step 12: Ensure the container is stable during pouring.

Step 13: Continue steaming for another 10-15 minutes.

Step 14: Remove from heat and let it cool before serving.

Step 15: Remove the foil, serve on a plate,

and cut into slices with garnishes before enjoying.

Take a container (rice box), and use baking aluminum foil to seal tightly. This is mainly for easy removal of the finished product.

Place the salted yolk on the bottom layer.

Pour in the well-mixed egg liquid.

Even it out slightly. Place it in the electric pressure cooker and steam for 5 minutes.

Mix the yolks with a little salt.

Steam for another 5 minutes, then remove the lid carefully.

Ensure the container is stable before pouring in the yolk liquid.

Continue steaming for 10 to 15 minutes. It can be served once done.

Remove the foil and serve on a plate. Slice it, garnish, and serve.

[With pictures for proof]

Tips:

"Three Egg" ratio: 5 eggs, 1 salted duck egg, 1 century egg

2. Four egg yolks are more than enough; use 3 instead. The rest can be mixed in the egg liquid.

3. Century eggs can also be steamed for 5 minutes first to set the yolk before cutting.