Preparation:

Cup of Yum
1. Peel and cut each century egg into 6-8 wedges. Since they’ll be submerged, they don’t have to look perfect, but you can use a piece of cotton thread to make super clean cuts.
2. Separate the salted duck egg yolks and whites. Beat the whites with chopsticks or a fork for 30 seconds. Carefully slice the duck egg yolks into quarters.
3. Now it’s time to make the egg mixture. Crack 3 eggs into a liquid measuring cup, and note the volume. Pour the eggs into a large bowl, add salt, and beat with chopsticks or a fork for 1 minute.
4. Measure the same volume of water, and add it to the bowl. Do the same with the stock. Add the 1 teaspoon sesame oil and white pepper, and whisk until well combined.

Steam Eggs & Make Sauce:

1. Scatter the chunks of century egg and salted duck egg yolk evenly in a heat-proof shallow dish.  (A 9-inch glass pie pan works great. You can use any Corningware, Pyrex, or ceramic dish of similar size. Just make sure it’ll fit in your steaming set-up. We use a wok with a lid, with a metal steaming rack in the center. Fill the water up to about an inch below the rack, and place the dish on the rack to steam.)
2. Place the dish in the steamer, and bring the water in your steamer to a boil. Be sure any water in your steamer will not be able to bubble up and touch the bottom of the dish during steaming. You’ll assemble the dish in the steamer, so that your pretty pattern of eggs in the dish doesn’t slide around on the way from the counter to the steamer.
3. Pour the beaten duck egg white evenly around the dish, around the century eggs and salted yolks. Then pour the egg/water/stock mixture through a fine-meshed strainer into the dish.
4. When the water in your steamer is boiling, turn the heat down to medium. Cover, and steam for 4 minutes. After 4 minutes have elapsed, shut off the heat, but keep the steamer covered. Let stand for 14 minutes with the lid firmly covered.
5. While that’s happening, prep the sauce by mixing together the hot water, sugar, light soy sauce, and ½ teaspoon sesame oil.
6. Uncover the eggs. It is set when it jiggles just slightly when tapped, like Jell-O. Sprinkle over the scallions and fried shallots (if using). Pour the sauce over the top, and serve!