Steamed Water Egg (Three Emperor Egg)

16.8.2012

Deceptively simple

STEAMED WATER EGG / THREE EMPEROR EGG (makes 4 servings) 

2 eggs
1 salted egg

1 century egg, diced

water / chicken stock (12 x ½ egg shells) 

1 tsp salt 

½ tsp sugar 

½ tsp chicken powder

1 tsp sesame oil

1 tbsp fried garlic oil 

½ - 1 tbsp light soy sauce

1 tbsp crispy garlic

1 tbsp crispy shallots

1 pinch white pepper

spring onions, chopped

Method 

Remove shell from the century egg. Dice it and set aside. Fill a large wok / pot with water and bring it to the boil.

In a wide-based bowl, whisk the eggs and salted egg with a fork until fully incorporated. Break the solidified salted egg yolk into chunks. Stir in water / stock. Add salt, chicken powder, sugar, white pepper and sesame oil. Mix in the diced century egg.

Make sure the boiling water does not touch the bottom of the bowl. Steam for about 1-2 minutes then turn off the heat.The residual heat will cook the egg mixture through. Leave it in there for another 10-15 minutes until set or slightly jiggly.

Once ready, pour a tablespoon of water over the steamed eggs to prevent a thin layer of film from forming. Drizzle some fried garlic oil and sesame oil immediately. Add a dash of premium soy sauce. Sprinkle with crispy garlic and crispy shallots. Garnish with chopped spring onions.

Serve while it's still hot.