Steamed Trio Eggs (Sam Wong Dan)
Learn how to make silky smooth sam wong dan (three emperor eggs), a classic Cantonese steamed egg custard with salted duck egg and century egg.
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.