Betty's Steamed Eggs with Pork

Steamed egg with pork is one of my favourite comfort foods! I'm sure it sounds strange to many, but it's a genuine, down home Cantonese dish that my mum cooks and that reminds me of my Poh Poh (maternal grandma).

Salted eggs are just that: duck eggs are preserved in a salt brine, then drained and coated with a thick layer of ash. The brining process causes the yolk to harden and turn a deep orange, while the whites stay liquid.

Century eggs (or preserved eggs) are duck eggs individually covered with a thick layer of lye, mud and grain husks. This alkaline process turns the yolk into a greyish green and the whites into a transparent brown. When you cut them in half lengthwise, they look like geodes! You can buy these ready cleaned of the mud layer.

You can find both of these eggs in Asian markets and even some larger grocery store chains. For the less adventurous, you can make this without the salted and century eggs, just season with more soy sauce or salt.