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I could talk for hours after hours about my love for Taiwan; from its mountains and seas to its night market and decadent dishes, there is just something so impeccable about this island. Taiwanese snack foods have become a billion dollar industry all over the world, from bubble tea, to bubble waffles, from Asian bakery bread to braised pork rice… people of all colors love Taiwanese snack food.
With that being said, there’s much more to Taiwanese food than bubble tea and bread. I’m ecstatic to share a Taiwanese specialty called “Tri-Colored Egg”. The three colors are black, yellow, and white. As you may have guessed, yellow and egg come from an egg, but what about the color black? There’s a unique oriental egg called the “century egg” which CNN and many other news outlet report as one of the most disgusting foods ever. It’s such a wonder how tastebuds differ from people to people, because I think the century egg is delightful. Perhaps growing up with the century egg in my cuisine has been an advantage, but it’s really not as foul as it sounds. It looks horrid, like something the devil would produce, with its translucent black outer skin and its gooey, vomit-like yolk, but I recommend everyone to be adventurous and try it!
Perhaps you’ve been grossed out and don’t want to read anymore….. but tricolor egg is a beautiful dish that will WOW your friends and family.
Tri Color Egg
yield: (9 x 9 x 2 in circle or square cake pan)
Special equipment: steamer OR a large wok-like pan to steam, steam-able plastic wrap, cake pan or casserole pan
- 10 eggs
- 3 century eggs
- 1 tbsp sesame oil
- 1 tbsp sea salt
- 2 tbsp michiu (rice cooking wine)
- 8 tbsp water
- Line the cake pan with steamable plastic to prevent the egg from sticking.
- Separate the 10 egg yolks from white. In the egg whites, combine 1/2 tbsp sea salt, 1/2 tbsp sesame oil, 1 tbsp michiu, and 4 tbsp water. Whisk until combined, but do not whisk until too frothy.
- Pour the whites into the cake pan. Cut each century egg into 8-10 long slices and line them in horizontal lines in the egg whites. Steam the egg covered on medium heat for about 10-15 minutes, or until the edges have hardened and the middle is still jiggly.
While the whites are steaming, whisk the egg yolks and add 1/2 tbsp sea salt, 1/2 tbsp sesame oil, 1 tbsp michiu, and 4 tbsp water. Take a chopstick or skewer and poke small holes on the edges all around the egg whites to release some steam and so that the egg yolk does not separate from the egg whites when poured in. Pour the egg yolk onto the egg whites and then let the eggs steam covered, on low for an additional 10-15 minutes.
- Once complete, remove the eggs from the steamer and let it cool for an hour before serving. when slicing the eggs, you want to slice vertically or against the way the century eggs were placed. Since the century eggs were placed horizontally, cut the eggs vertically to get the bejeweled effect from the century eggs.
Tri-colored eggs are best eaten with rice or noodles, accompanied by vegetables and other dishes! This dish can be stored in an airtight container in the fridge for up to 1 week. The dish does not freeze well so it is best to consume while fresh.