tag:blogger.com,1999:blog-4761992827714277062.post7406750753336817916..comments2024-02-12T12:23:09.543-08:00Comments on The Baking Biatch || by Cynthia Lim: 3-way Steamed Eggs using Kitchen Art PotAdriel, Billy & Cynthiahttp://www.blogger.com/profile/12139704758113285677noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4761992827714277062.post-6916195842880059192012-11-06T16:56:33.741-08:002012-11-06T16:56:33.741-08:00Hi Doreen, yeah! that's one of the way too! Th...Hi Doreen, yeah! that's one of the way too! This was done for this dish cos a lil' prettier! (: But i guess what's most important is that it tastes great! (:<br /><br />Love,<br />CynthiaAdriel, Billy & Cynthiahttps://www.blogger.com/profile/12139704758113285677noreply@blogger.comtag:blogger.com,1999:blog-4761992827714277062.post-78383989203883820472012-11-03T05:31:35.675-07:002012-11-03T05:31:35.675-07:00It's easier to just dices the century eggs and...It's easier to just dices the century eggs and cooked salted eggs and add them to the egg mixture and steam together. At least this is how my mum does it. Have been eating this version for 40 years. :-)Anonymoushttps://www.blogger.com/profile/06157314151409117288noreply@blogger.com