Silky Steamed 3-Egg With Wolfberries (蒸三皇蛋)

Silky Steamed 3-Egg With Wolfberries (蒸三皇蛋)


5 people made this

About this recipe: Steamed 3-Egg (蒸三皇蛋) is very popular in Chinese homes. Adding Wolfberries turns this into a alluring egg dish, a real eye-candy.

blackswan North Region, Singapore

Serves: 3 

  • 4 Eggs
  • 1 Salted Egg
  • 1 Century Egg
  • 1 tsp Wolfberries
  • ½ tsp Salt
  • Dash of Pepper
  • ½ tsp Sesame Oil
  • 12 x half egg shells water (ratio 1:1.5)
  • Olive oil for Glazing

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Soak Wolfberries in water till soft. Drain & set aside.
  2. Remove outer coatings from Salted & Century Eggs. Boil Salted Egg for about 10 mins. Remove shells from both eggs & dice into cubes.
  3. Beat eggs with water & seasoning. For a smooth texture, filter eggs.
  4. Lightly grease mold with oil & pour egg mixture into it.
  5. Steam egg for about 7 - 10 mins over low fire. Steaming time depends on the mold/plate that you choose. Use a toothpick to test if egg is cooked. Gently overturn mold onto serving plate & there goes your colourful & healthy egg dish!


To achieve a silky soft texture, always filter your eggs. Water measurement is crucial too. My mom has instilled this in me & I'm passing it on to you. *Remember this - ratio is 1:1.5. However, I would use 1:2 if I want a much softer texture, like when I'm making Chawanmushi. Using egg shells instead of cups to measure water is best since the sizes of eggs vary. Temperature control is important too. Using high heat will result in bubbles & eggs being too hard. So have fun trying out!

See it on my blog

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- 03 Jul 2012

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