Steamed Egg Terrine

Steamed Egg Terrine
(Serves 4)

  • 4 salty duck eggs (cooked)
  • 6 eggs
  • 3 century eggs



  • 1/4 teaspoon salt
  • 4 tablespoons water
  • 1/2 teaspoon HONDASHI

Cooking Directions:

  1. Remove the shell from duck eggs and century eggs. Cut into 1/2″ cube.
  2. Beat the eggs with water and seasoning, then mix with cooked eggs.
  3. Brush a cake mold with a little oil, pour mixture into mold, then steam over high heat for 5 minutes, and lower the heat for another 10 minutes. Cool down, de-mold and slice into rectangle about 1/2″ thick. Serve cold.