Don't Eat Pickled Eggs Cold Anymore - This Method Makes Them Tender, Juicy, and Smooth, Perfect for Receiving Guests
Many are fascinated by salted duck eggs and preserved eggs, today let's share a snack that organically combines salted duck eggs and preserved eggs – Three-Colored Eggs. This dish originated from Fujian province and was popular because of its striking appearance and unique flavor, attracting many foodies. The first time I tasted this dish was when I was a guest at a friend's house, and everyone quickly grabbed it up.
The three-colored eggs presented on the plate are stunning. They combine both salted duck eggs and preserved eggs, and the shape made by pouring them into molds is three colors. The taste is richer and more creative than eating a single type of egg.
Ingredients: Preserved eggs 3, salted duck eggs 3, eggs 6, rice wine one large spoon
Here's the detailed production process:
1. First, put 3 preserved eggs in a steamer to cook. Because cooked preserved eggs are easier to cut. Remove the shells of the cooked preserved eggs and clean the egg membrane to avoid affecting the taste. Cut the preserved eggs into pieces, one egg is cut into about 8 pieces. Then cut the salted duck eggs with a spoon along the eggshell edge, and then cut the salted duck eggs into 8 pieces as well.
2. In a rice cooker, lay down baking paper, put the salted duck eggs and preserved eggs in, when stacking, they should be crossed, which makes the cut effect beautiful.
3. Then separate the egg yolks and egg whites of the six eggs, mix the egg whites with a spoonful of rice wine to remove the fishy smell of the egg whites, and then pour the egg whites into the rice cooker.
4. Place the rice cooker in the rice cooker and start steaming. When steaming, place a chopstick on the edge of the pot to prevent the temperature in the pot from being too high, and the eggs steamed will be more beautiful.
5. After beating the egg yolks, pour in the egg yolk liquid after steaming for 3 minutes, then pour in the egg yolk liquid. Then steam for 5 minutes. After steaming, don't rush to demold, let it cool down and then turn it out in one piece, tear open the baking paper, and then cut it into slices, and this popular three-colored egg is complete.
The color combination of the three-colored eggs looks appetizing, the texture is tender, and with the adjustment of personal flavor, it is especially suitable for making cold dishes.
