Steamed egg (or water egg) is a Cantonese dish that is served with rice alongside other dishes at dinner.  It is a very light dish that is incredibly quick and easy to make.  There are many variations that include combinations of dried scallops, dried shrimp, minced pork, soy sauce, and green onions.  But my favourite variation is the three colour dish (referring to the three different types of eggs used).  Note that the texture of the eggs in this dish is very soft, silky, and slightly watery.  The flavour comes from the salted duck egg and preserved duck egg (also known as century old egg).

Chinese Water Egg (Three Color Egg) Recipe

3 large eggs

1 preserved duck egg (century old egg) cut into small pieces

1 salted duck egg, placed in boiling water and boiled for 7 minutes, then cut into small pieces

1 cup water (use more if you like it more watery and use less if you want the dish to be more solid)

3 dashes white pepper

1 tablespoon soy sauce (optional)

Set up your steaming equipment (see my post on How to Steam Cook Food) and bring the water to a boil.  Lightly beat the eggs with the white pepper in a 10 inch rimmed glass dish.  Lightly beat in 1 cup of water (adjust amount based on your preference).  Do not beat the eggs any more than you have to because bubbles ruin the silky texture of this dish.  Spread out the preserved duck egg and salted duck egg pieces throughout the dish.  Place into a hot steamer and steam on high for 7 to 8 minutes until just set.  Do not overcook the eggs as they will continue to cook in the hot dish.  Remove from heat immediately.  If you want more flavour, you can pour some soy sauce over the dish.  Serve immediately with rice.  The texture of the eggs will be soft, silky, and slightly watery.