三色蒸蛋steamed assorted eggs

Steamed assorted eggs or egg tofu, whatever name.... Here, I used salted duck eggs, century eggs and chicken eggs. You may like to add dried scallop if you want but I like to keep it simple.

Ingredients:

• 2 chicken eggs
• 1 salted duck egg (cubed) 
• 2 preserved century eggs (cubed)
• 2/3 cup of cold water
• spring onion or coriander
• 1 tbsp sesame oil
• 1 tbsp of light soya sauce

Preparation Method:

1. Beat 2 eggs, add 2/3 cup of cold water, stir well
2. Steam the egg over medium heat, cover wok with lid and steam for 15 mins as shown ( do not add salt or light sauce to beaten eggs as it will be too salty with salted duck egg and sauce at the end)
3. Use the back of the fork to gentle press against the steamed egg to check if it is firm enough to add other eggs on top. The fork should be able to rest on the egg w/o sinking in.
4. Then sprinkle salted eggs on, century eggs and spring onions and place it back on the steamer
5. Cover the wok with lid and steam for further 5 mins
6. Mix light soya sauce with sesame oil and pour over the steamed eggs
7. Serve hot

*( If the dish is cold, you can always re-steam a few minutes and the dish will still appear and taste just as good. So no fear.)  

Soft as soya milk beancurd!!! Yummy!!!