Steamed Ancient Egg Diamonds

This Cantonese classic is a study in eggs, three kinds in one silky steamed custard. Beaten fresh eggs form the smooth, pale base, while diced century (preserved) egg and salted duck egg are folded through, studding it with dark, rich, savory pockets and a marbled look once sliced.

The texture is everything, and the secret is the hot water beaten into the eggs. It loosens them so they steam up custard-soft and tender, like the smoothest savory egg pudding, instead of dense and rubbery.

Gentle, low steam matters just as much. Steaming over gently boiling water, never a hard boil, for about 15 minutes sets the custard evenly without bubbling holes into it.

Once cool and firm, it’s cut into neat diamonds and served as an appetizer, garnished with coriander, slivered green onion, and a little preserved ginger for brightness against the rich eggs.

Chef Tips

• Beat the hot water in gently and avoid whipping in air. Too many bubbles steam into holes in the custard.
• Keep the steam gentle, never a rolling boil, for the silkiest texture.
• Let it cool and firm completely in the dish before cutting so the diamonds hold their edges.
• Oil the dish well so the set custard releases cleanly.

Variations

• Adjust the ratio of preserved and salted egg to taste; more for a bolder, saltier bite.
• Steam it in a shallow square dish for the neatest diamond cuts.
• Serve it chilled in summer as a cool appetizer.