8/8/2016: This dish is popular appetizer or side dish  and really easy to make.

The three kinds of eggs are  regular chicken egg, salted duck egg and preserved egg (we call it Pi-Dan 皮蛋 in Chinese). You could find the last two kinds of eggs in Chinese supermarket. Both usually are ready to use.

The ratio of the eggs are same quantity of salted duck eggs and preserved eggs and double for the chicken eggs. Such as (2ea) of salted duck eggs and preserved eggs, then (4) of regular eggs to make one dish. It all depends how big the dish you want to make.

As the picture, I used (4) regular eggs and (2ea) of other two kinds of eggs.

1. First take off the shells of salted duck eggs and preserved eggs.
2. Cut both eggs and mix them nicely in a container that is ready for steamer. Spread some cooking oil inside the container first. Here I used 8″ square baking glass container.
3. Separate the egg white and egg yolk of the regular eggs. Season both with little salt and paper. Pull the egg white into the container to cover up the other two eggs. Steam it about 5 minutes, then pull the egg yolk on the surface, steam for another 10 minutes or until it becomes solid.
4. Wait for it cool down, then cut it and serve.
5. Here I stir-fried some collard green as base for the eggs. Garnished with fine diced scallions. Below is another way to serve it as side dish of the meal.
6.