Golden Skin Tri-Colour Egg - CNY week #1

Happy Chinese New Year to all!! Still many days of celebration to go...

It's been 10 days of rest. I was feeling a bit lazy to start posting again. Haha, but can't lose the momentum, once it slows down, then it'll just get slower and slower. Anyway, here I am again.

I made this dish for this year's reunion dinner. This is not my creation. I first tasted tricolour steamed egg in restaurants, and it's usualy silky smooth, like silken tofu, or steamed egg. But this version that I tasted in a Japanese buffet in Sunway Giza is very different. It's sliced and firm. Mike fell in love with it. So, how can I not recreate something that my hubby loves. But I'm sure the restaurant didn't use soy milk for this. I purposely made a small amount of soy milk for this dish so that it'll create a firmer texture.



Golden Skin Tri-Colour Egg
Recipe source: Wendyywy

Ingredients

Base layer
3 salted egg whites
2 egg whites
200ml unsweetened soy milk (check volume of eggs whites before putting in)
3 century eggs

Golden skin layer
3 salted egg yolks (steamed and mashed)
2 egg yolks
1 egg
50ml unsweetened soy milk (check volume of eggs whites before putting in)

Method:
1. Prepare base layer. Coarsely chop century eggs.
2. Mix salted egg whites and egg whites. Measure volume. Put in equal amounts of soy milk.
3. Prepare golden skin. Mix egg yolks with egg. Measure volume and put in soy milk. The soy milk should be 50% of the egg volume.
4. Mash steamed salted egg yolks and mix with egg yolk mixture. Pour mixture into a strainer and mash balance of salted egg yolks in strainer. Pour egg mixture over strainer (with the egg yolks that can?t pass by the strainer) and strain again, stirring all the while to facilitate the yolks to pass the strainer.
5. Line a 6X6 steaming dish with cling wrap for microwave cooking(or any heat safe cling wrap). Prepare your steaming vessel (wok or ur steamer)
6. When steaming water has come to a boil, mix prepared egg whites with chopped century eggs and pour into steaming dish.
7. Cover with lid and steam on medium low heat for 5 minutes or until surface sets but still wobbly.
8. Gently pour in egg yolk mixture and cover with lid again.
9. Turn heat to low and steam for another 10-15 minutes until surface sets.


There were leftovers of this dish after the dinner, and Mike's aunts prepared some porridge the next day with leftover roasted chicken and threw in these as well. Yummylicious!