I just love sam wong dan (三皇蛋).
Literally translated as “three emperor eggs” or “three-yolk eggs”, this classic Cantonese steamed egg custard combines three very different kinds of eggs in one comforting dish: regular eggs, salted duck eggs and century eggs.
The contrast is what makes it so good.
You get the soft, silky texture of steamed chicken egg, little savoury bursts from the salted duck egg, and the unmistakable briny earthiness of century egg running through everything. Simple ingredients, yet somehow deeply luxurious when eaten with hot white rice and a drizzle of soy sauce.
It’s one of our favourite dishes to order whenever we eat at a Chinese restaurant.
For years, I used to marvel at how chefs managed to achieve such a perfectly smooth surface. How do they steam eggs over high heat and not end up with a single bubble, pockmark or crater on top?
I assumed there was some secret technique known only to restaurant kitchens.
As it turns out, there is a trick. And it’s surprisingly simple.
The secret to smooth steamed Eggs
Recently, I discovered that many cooks cover the steaming dish tightly with clingwrap before steaming.
I know, I know. Some people may raise an eyebrow at the idea of putting clingwrap anywhere near heat. But the cling wrap prevents water droplets from condensing on the lid and dripping back onto the custard. Those droplets are often responsible for the uneven, pockmarked surface that home cooks struggle with.
The result?
A silky, glossy steamed egg that looks much closer to the restaurant version.
Combined with the rich flavour of salted duck egg and the distinctive character of century egg, this humble Cantonese dish becomes something truly special.
Serve it with steamed rice, a drizzle of soy sauce, and a scattering of spring onions and chilli. Comfort food doesn’t get much better than this.
What you’ll need
Chicken eggs form the soft, silky custard base of the dish. Use fresh eggs for the smoothest texture and cleanest flavour.
Salted duck egg gives sam wong dan its savoury depth and little bursts of richness. Boil it first so the yolk and white can be chopped and evenly scattered into the custard.
Century egg adds that unmistakable earthy, creamy flavour that makes this dish so distinctive. Chop it into small pieces so every spoonful gets a bit of contrast.
Water lightens the eggs and turns them into a delicate steamed custard. The key ratio is about 1.5 times water to egg volume.
Salt or light soy sauce Use just enough to season the egg mixture, bearing in mind that salted duck egg is already salty.
Suggested toppings (Optional)
While sam wong dan is delicious on its own, a few simple toppings can elevate both its flavour and presentation.
Spring onions – Finely sliced spring onions add freshness and a subtle oniony bite that complements the silky eggs.
Crispy fried shallots – A sprinkle of fried shallots introduces a welcome crunch and a fragrant, savoury finish.
Light soy sauce – Drizzle a little over the steamed eggs just before serving for extra umami.
Sesame oil – A few drops add a lovely nutty aroma without overpowering the delicate custard.
White pepper – Freshly ground white pepper provides gentle warmth and is a classic pairing with steamed eggs.
Chilli oil – If you enjoy a little heat, a drizzle of chilli oil creates a delicious contrast with the smooth, creamy custard.
Love egg recipes? Try my shakshuka!
Steamed Trio Eggs (Sam Wong Dan)
Equipment
- Mixing bowl, wok with steaming trivet
Ingredients
- 2 eggs
- 1 salted duck egg boiled for 15 minutes and diced
- 1 century egg diced
- Water 1½ times the volume of the beaten eggs
- Pinch of salt
- Pinch of white pepper
Instructions
- Crack the eggs into a bowl and beat gently.
- Measure the volume of the beaten eggs. Add water equal to 1½ times the egg volume.
- Season with a pinch of salt and white pepper. Mix well.
- Strain the mixture through a sieve into a shallow heatproof dish.
- Add the diced salted duck egg and century egg, distributing them evenly.
- Cover the dish tightly with cling wrap.
- Place in a steamer over gently boiling water and steam for 8-10 minutes, or until just set.
- Carefully remove the cling wrap.
- Drizzle with soy sauce and garnish with spring onions and red chilli before serving.
Notes
Steamed Trio Eggs (Sam Wong Dan) - Quick Q & A
1. What is sam wong dan?Sam wong dan (三皇蛋), also known as three emperor eggs, is a Cantonese steamed egg dish made with chicken eggs, salted duck eggs and century eggs. 2. Why is my steamed egg full of holes? How do you make the top of steamed eggs smooth?
The most common causes are excessive heat and condensation dripping onto the surface. One way to get smooth-topped sam wong dan is to strain the egg mixture before steaming and cover the dish tightly with clingwrap to prevent condensation from dripping onto the surface. A plate, lid or foil can also work. The goal is simply to prevent condensation from dripping onto the custard. 3. Can I make sam wong dan without century egg?
Yes. The dish will still be delicious, although it will lose some of the distinctive earthy flavour that century eggs provide. 4. What is the ideal water-to-egg ratio for steamed eggs?
A ratio of 1½ parts water to 1 part beaten egg creates a silky, tender custard that is still firm enough to hold its shape. 5. How long should I steam sam wong dan?
Steam over gentle heat for about 8-10 minutes, or until the custard is just set. Over-steaming can create holes and a rough texture. 6. Can I make this in advance? Yes. It can be steamed ahead and gently reheated before serving.
Alexandra Wong is a Malaysian food writer, recipe developer and the author behind Cook With Ipohbunny. She shares practical family recipes, restaurant recreations and home-cooking tips inspired by Malaysian Chinese cuisine.