3 Eggs Custard

As a child I grew up eating steamed eggs. Granny used to have a few variations of this.

We could have minced pork in it, chopped chives and of course, salted eggs and century eggs too.

The custard is really smooth and just slides down your throat!

The salted eggs and century eggs give the dish texture and flavour

recipe:

2  duck century eggs, hard boiled

2 salted duck eggs, hard boiled

5 chicken eggs

Soy sauce, to serve

Prepare the steamer

Peel the salted eggs and century eggs.

Roughly chop them, leaving small and big chunks

Place all this in a round heatproff dish 

Beat the chicken eggs in a big measuring cup

Pour eggs into a big bowl

Now, measure twice the amount water  to eggs

The idea is to get 1 part eggs to 2 parts water

Add the water to the eggs

 Pour into the dish, over the chopped eggs

Steam under high heat for 20 minutes.

Serve with soy sauce.