This delicious and savory steamed 3 eggs recipe uses chicken eggs, century egg and salted duck egg and tofu.
Recipe type: Vegetarian
Cuisine: Chinese
Serves: 6
  • 3 chicken eggs
  • Silken tofu - cut into approx. 0.75 cm height pieces
  • 1 century egg - shelled and cut into big pieces
  • 1 cooked salted duck egg - shelled and diced
  • 170 ml chicken stock (use low sodium chicken stock if preferred)
  • Garnishing:
  • Fried garlic with oil
  • Spring onions (optional)
  1. Crack the eggs into a bowl and whisk. Pour the eggs through a fine meshed sieve. Add chicken stock to the eggs and stir to combine.
  2. Arrange the silken tofu slices on a heatproof plate. Scatter the diced century eggs and salted eggs on top of the tofu and distribute them evenly. Pour the egg mixture into the plate.
  3. Cover the plate with a cling wrap to prevent unsightly pork marks on the steamed eggs.
  4. Fill a wok with enough water to steam (about ⅓ full) and put in a steaming rack. Bring the water to a boil. When it boils, carefully place the plate on top of the steaming rack.
  5. Cover the lid and steam on medium heat for about 10 - 12 minutes. (I used 12 minutes). Once the eggs have set, gently remove from heat and garnish with freshly fried garlic pieces, garlic oil and spring onions. Serve immediately.
Cooking Notes
1. Keep a close watch on the eggs so that they are not overcooked or undercooked.
2. To check whether the eggs are ready, I gently moved the wok pan. If the eggs look runny, give it another 1-2 minute of steaming. Done well, it should be slightly firm yet a little jiggly.
3. The tofu slices serve to prop up the diced century egg and salted duck egg. If you want the eggs to be more visible, slice the tofu into slightly thicker pieces.
Recipe by Souper Diaries at