This silky smooth Chinese-Style Steamed Tri-Colored Egg with Minced Beef brings comfort to every spoonful of flavor from salted egg yolk and century egg pieces. A home-from-home dish that my mom used to cook for us and has now become one of my son’s favorites too! The preparation is very simple and versatile, you can adjust the amount of meat, salted egg and century egg according to your preferences.
1 century egg
1 salted egg yolk
1 tsp mirin/rice wine
1/2 tsp salt
1 heaped tbsp ground beef
(marinate the meat with some tapioca flour, sesame oil, white pepper and light soy sauce)
Ratio water:egg 5:3
1. Cut the salted egg yolk and century egg into smaller pieces. Mix lightly with the ground beef and spread evenly over a steaming bowl/container.
2. Mix the remaining ingredients, strain the mixture through a sieve into the steaming dish/container, cover with aluminum foil.
I cooked this dish with Song Cho stainless steel wok, A multi-layer stainless steel wok with no chemical coating that is safe to use in any kitchen.
For more information about the product, see Song Cho e-shop for details.
3. Put some water in a wok and bring to a boil, steam the egg for 15-20 minutes or until done. Optional: Drizzle with some fried shallot oil and light soy sauce, garnish with scallions and serve warm with steamed rice.