这是那天邀请安家兄姐回来共享 香菇海参焖猪手 （Braised Pig Trotter with Sea Cucumber and Mushroom) 时，
为了如素的姑姑而备的。
。
网上看到这道蒸但时，被它亮丽的外表给吸引，
所以标签起来，就等良辰美机，
把它变出来与大家分享。
原食谱是以一般烤盘，铺上锡纸来蒸，
我懒得铺锡纸，直接找来几个玻璃器皿，涂上一层油，
蒸好后，也不脱模，直接让家人一汤匙舀来吃，
因为我担心，私自调入20%的水入蛋白，
会造成蛋体过软，难于脱模。
从图片可以看到不同颜色的上层蛋黄，
那是因为是分两回来蒸，
两回用了不同地方买的鸡蛋，
一个较黄，一个较橙。
蒸黄金三色蛋
模具 ：4杯（5cm x 4.5cm x 5cm) 或
1个（18cm x 9cm x 7cm) 的长方形模子
食谱参看 ： 这里
材料 ：
鸡蛋4个 （A级）
咸鸭蛋 2个
皮蛋 2个
少许的糖和胡椒粉
少许的熟油
方法
1。将鸡蛋的蛋白蛋黄个别分开。咸蛋、皮蛋沸水煮5分钟，然后去壳切小块备用。
2。容器铺上1层锡纸，方便成品脱模，清洗起来也容易。
3。把咸蛋块、皮蛋块铺在容器内，倒入蛋白，摆入蒸锅先蒸5分钟。
4。 再把蛋黄液淋上继续蒸10分钟就好；蒸好的三色蛋取出放凉；完全冷却之后切片摆盘。
小贴士
~ 第一次我跟着原食谱是完全没加水的，这样蒸好后的蛋身较硬，容易脱模和切片。但是第二次循家人的要求，我加了20%的水于蛋白，出来成品较软，家人较喜欢。同时我也没脱模，就让家人直接从玻璃器皿挖出来吃。
~ 蛋白和蛋黄在搅打的时候尽量不要打出泡泡，这样蒸的时候才不会产生孔洞。
~ 蛋白与咸蛋、皮蛋混合的时候不要过度搅拌，以免把皮蛋的灰色带出来，蒸出来就不漂亮了，只要轻轻地晃一下分布均匀就好。
~ 蒸的时候，锅盖不要盖严，放根筷子留些缝隙，这样不会产生太多的孔洞。
~ 虽然咸鸭蛋本身够咸，因此这道菜不需要放盐；但是我有加入少许的糖和胡椒粉调味，吃的时候再撒上些熟油和葱花，就更美味了。
Steam Golden Tri- color Egg
Utensils : 4cups（5cm x 4.5cm x 5cm) OR
1（18cm x 9cm x 7cm) baking pan
Recipe adapted from ： here
Ingredients ：
4 eggs （grade A）
2 salted eggs
2 century eggs
Some sugar and pepper
Some cooked oil
Tips :
~ My first attempt was follow the Original recipe that didn't add in a single drop of water, I got a harder steam egg which easier to unmould and slice. However, I add in 20% of water into egg white portion to suit my family desire. The egg texture become softer and my family prefer this way although they just scoop from the glass ware without unmould and slice.
~ Gently beat the egg white and egg yolk to prevent burbling that may cause to holey surface for the steamed egg.
~ Gently mix in egg white with salted egg pieces and century egg pieces, to get clean ,clear and nice steamed egg.
~ Left a small gap with a chopstick in between the steamer and the cover, to prevent holey surface for the steamed egg.
~ Due to the saltiness of the slated egg, we skip the seasoning of salt. However, we can season with some sugar and pepper, serve with some cooked oil and chopped spring onion while hot.
玻璃器皿，涂上一层油。。。。
虽然咸鸭蛋本身够咸，因此这道菜不需要放盐；
但是我有加入少许的糖和胡椒粉调味，
吃的时候再撒上些熟油和葱花，就更美味了。
Steam Golden Tri- color Egg
Utensils : 4cups（5cm x 4.5cm x 5cm) OR
1（18cm x 9cm x 7cm) baking pan
Recipe adapted from ： here
Ingredients ：
4 eggs （grade A）
2 salted eggs
2 century eggs
Some sugar and pepper
Some cooked oil
Methods :
1. Separate the egg yolk and egg white. Boil the salted eggs and century eggs for 5 minutes. Remove the shell and cut into small pieces.
2. Line the moulds with aluminium foils to easy the unmould job.
3. Lightly scatter the salted egg pieces and century egg pieces into the moulds, pour in the egg white, place them into the steamer and steam for 5 minutes.
4. Pour the egg yolk on the top of egg white, continue steam for another 10 minutes. Once the Golden Tri~ color Egg is cooked, let it completely cool down before slice and serve.
1. Separate the egg yolk and egg white. Boil the salted eggs and century eggs for 5 minutes. Remove the shell and cut into small pieces.
2. Line the moulds with aluminium foils to easy the unmould job.
3. Lightly scatter the salted egg pieces and century egg pieces into the moulds, pour in the egg white, place them into the steamer and steam for 5 minutes.
4. Pour the egg yolk on the top of egg white, continue steam for another 10 minutes. Once the Golden Tri~ color Egg is cooked, let it completely cool down before slice and serve.
Tips :
~ My first attempt was follow the Original recipe that didn't add in a single drop of water, I got a harder steam egg which easier to unmould and slice. However, I add in 20% of water into egg white portion to suit my family desire. The egg texture become softer and my family prefer this way although they just scoop from the glass ware without unmould and slice.
~ Gently beat the egg white and egg yolk to prevent burbling that may cause to holey surface for the steamed egg.
~ Gently mix in egg white with salted egg pieces and century egg pieces, to get clean ,clear and nice steamed egg.
~ Left a small gap with a chopstick in between the steamer and the cover, to prevent holey surface for the steamed egg.
~ Due to the saltiness of the slated egg, we skip the seasoning of salt. However, we can season with some sugar and pepper, serve with some cooked oil and chopped spring onion while hot.
第一回蒸时，完全没有加水，家人觉得蛋体过硬。
但是第二次循家人的要求，我加了20%的水于蛋白，
出来成品较软，家人较喜欢。
同时我也没脱模，就让家人直接从玻璃器皿挖出来吃。
@@@@@@ Enjoy ! @@@@@@
漂亮的蒸蛋，谢谢你那贴心的小贴士哦 ~
回复 删除不客气，希望你也可以烹调出满意的蒸蛋。😂
删除请问蛋黄不用放水吗
回复 删除其实根据原食谱，蛋白和蛋黄都没加水的，只是出来的成品，我的家人稍嫌蛋体硬，所以我自己加了20%的水于蛋白，至于蛋黄我担心加了水，颜色会浅化，所以就没加了。
删除如果你喜欢口感软一些，又不介意颜色较浅，那你也可以在蛋黄里加些水的。