台式三色蒸蛋 Steamed Tri-color Egg

材料：
鸡蛋4粒
皮蛋1粒（去壳、切丁粒）
咸鸭蛋1粒（煮熟，去壳，切丁粒）
调味料：
盐⅛小匙
胡椒粉¼小匙
麻油½小匙
做法：
1.将鸡蛋敲入碗里，蛋黄取出，打散备用。（图1）
2.将蛋白分成2等份，一份加入皮蛋丁粒和调味料拌匀，另一份加入咸鸭蛋丁粒拌匀。（图2~3）
3.在5寸蒸盘里涂上油和底部铺上油纸，倒入咸鸭蛋丁粒的蛋白，放入蒸笼里小火蒸5分钟至凝结。（图4~5）
4.淋入皮蛋丁粒的蛋白，再蒸多5分钟，最后淋上蛋黄液蒸多5分钟，取出待冷，脱模切块即可。（图6~7）

INGREDIENTS:
4 eggs
1 century egg (shelled & diced)
1 salted egg (cooked, shelled & diced)
SEASONING:
⅛ tsp salt
¼ tsp pepper
½ tsp sesame oil
METHOD:
1. Crack eggs in a bowl, remove egg yolks and beaten. (pic 1)
2. Separate egg white in 2 equal portions, 1 mix with century egg and seasoning, the othe mix with salted egg. (pic 2-3)
3. Greased a 5 inches tray and top with parchment paper, pour in salted egg mixture and steam for 5 minutes in low heat until set. (pic 4-5)
4. Pour in century egg mixture and steam for another 5 minutes, finally pour in egg yolk and steam another 5 minutes. Remove from steamer, and
let cool down before dislodge and cut into pieces to sereve. (pic 6-7)