Friday, December 2, 2011

Steam Exploration ::: Three Emperor Egg (三皇蛋)

Three Emperor Egg (三皇蛋)

The first time i tried this dish was when i was back working as a waitress. My bosses adores me and whenever they cook something special i would have the opportunity to have a decent amount to enjoy the flavorful dishes cook by them.

This dish is actually very simple to make and yet delicious. There is a catch here as some skills and patience are very important to perfect this dish.

The steamed egg should be like custard; smooth, and bouncy! What is the secret is to achieve such texture? It's the patience that you need to have when steaming the eggs for a long period of time on very low heat. Beware the eggs will cooked too fast resulting a coarse solid texture with trapped air bubbles with too much heat.

Ingredients of this dish are not that important believe me it's the skills, patience and attentions that makes it successful.

"3 emperor egg" – what an appealing name that keeps people thinking what will it looks like and taste like!

Three Emperor Egg (三皇蛋)

3 normal chicken eggs
1 roughly diced century egg
1 salted egg hard-boiled and roughly diced egg white (keep the yolk in the fridge for some other dishes)
½ cup of water
Dash of white pepper powder
Add on top after done & before serving
2 teaspoons of sesame oil
3 teaspoons of soy sauce
freshly chopped spring onions
deep fried shallots.

Beat all the chicken eggs then add in the water together in a bowl. The water is the secret to make the steamed egg smoother and lighter.

Three Emperor Egg (三皇蛋)

Add prepared century egg and duck egg along with the dash of white pepper and stir well. Pour the mixture into small ceramic cups or a ceramic bowl.

Now it's time for the steaming process.

Make sure the bowl is above & away from the water, this is to prevent it from cooking unevenly.

Bring the water to a boil without the lid then turn off the fire, cover the pot with a lid and let the steam cook the egg for 10 minutes. Easy way is to set your timer.

When 10mins is up, the remove the lid and bring the water to boil again, cover the pot with a lid and let the steam cook the egg again for 10mins. Repeat this steps until when you shake the bowl the egg is wobbly and firm then it's ready. It took me about 4 rounds to be satisfied with the results.

Before serving, drizzle the sesame oil & soy sauce on top. Sprinkle the fried shallots and fresh chopped spring onions

Serve immediately when it's hot!
Three Emperor Egg (三皇蛋)

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~


  1. i try to order this dish whenever i see it on the menu, but yours definitely looks like one of the best i've ever seen :D

  2. Hi Joyce, can I check the number of tsp of soy sauce? Seems like I see 32tsp! :P

  3. Ops! It should be 3 teaspoons... thanks for pointing out! ^^

    great to have a reader & follower like you on our page! <3