A clever little dishA cold dish, not time-consuming to make and suitable for entertaining guests

I had made this small delicacy many years ago, and surprisingly found the old photo still saved; it was taken in early 2010
At that time, I could not find fresh saltedduck eggs,so used regulareggsas a substitute, resulting in a huge difference in quality

Saltedegg yolkshave a crystal-clear appearance when paired withpreserved quail's eggthat has a distinctive hue, truly deserving the term "amber"
I intended to redo it and write about it but as you know, I am such a procrastinator that I dragged it out for six years

    Main ingredients

    Salted duck eggs (3 pieces)Pickle egg (1 piece) The amber egg preparation

    1. Remove the shell from the pickle egg and cut into small pieces

    2. Break an end of a salted duck egg to make a hole, pierce through the membrane and stuff in the cut pickle egg pieces

    I stuffed it until just about filling the opening without excess white yolk spilling outThis way, by piercing the membrane properly, the finished piece will have a more rounded shape instead of being flat on one side3. Wrap with cling film to prevent moisture and maintain shape

    If not sealed at the hole, the egg liquid may burst out, and moisture can create holes in the structure4. Steam over cold water until boiling, then continue for 20 minutes

    Remove cling film, cool down, peel shell, and cut into piecesAfter steaming, some of the egg will flow out from the opening but is contained by the cling film to maintain its shapePeel and cut into pieces after cooling for 20 minutes, removing the cling film.After steaming, some of the egg may burst out from the opening but will still maintain its shape due to the cling film.