Marble Egg

From IKTWiki

A nice eye-catching colorful appetizer, using 3 colors of eggs.

Courtesy of Penny Cheng

Serves 6-12

Ingredients: 9 large eggs, 3 preserved duck eggs, and 7 tbsp water

Sauce: sesame oil and 2/3 tsp salt

Steps:

[1] Separate the egg yolks (yellow) and egg whites into two separate bowls by breaking up each egg. Then, add a little bit of sesame oil and 1/3 tsp salt into each bowl and stir them well.

[2] Add 3 tbsp water to the egg whites and mix it well.

[3] Add 4 tbsp water to the egg yolks and mix it well.

[4] Remove the shells of all preserved duck eggs and put them aside for later use.

[5] Prepare a 5 cm deep tray (the 8x8 inch square tray is the most appropriate) and place a sheet of parchment paper on top of the tray. Be sure to make a perfect fit at the corner edge by folding the paper and staple them together, so it fits well with the tray.

[6] Pour the egg white mixture into the tray (on top of the parchment paper), followed by slicing all preserved eggs into small irregular pieces and placing them evenly into the tray. Place the tray into a closed streamer and cook over medium heat until the egg whites are done (or until the surface is firm).

[7] Pour the liquid egg yolks gently on top of the egg white surface, then steam again at medium heat for 15 minutes, or until set (Attention: do not use high heat; otherwise, the egg yolks might become over cooked and look bad).

[8] Once cool down, you may cut them into either thin slices or small squares and serve them as an appetizer. Or you may place them inside a refrigerator for 1-2 days and serve them cold.