Steamed Salted Duck's Eggs

Because busy on Wednesday, I just took terrible pictures. You wouldn't want to see the fragmentary dishes. Anyway, I bring my lunch made by Wednesday overleft today and can still introduce my mom's works. So today's target I choose is more acceptable for foreigners.

As you can see on top right of my lunch box, this dish mixed yellow and white looks like a strange steamed egg. Chinese originally have a traditional steamed eggs. But my mom's way is a little different. She puts more ground pork and less water. Hence, it becomes drier than traditional steamed eggs.
In addition, salted duck's eggs are used instead of chicken egg. It tastes salty and has special flavor. The chicken egg has no savor like it. Furthermore, my mom uses soft boiled egg. The yolk is solid and white is liquid. Then put ground prok and a little salt to enhance the taste.
Finally, after steamed in TATUNG steamed cooker, a savory steamed salted duck's egg with ground pork comes out! And the steamed way is unusual for home dish, but usual for restaurant. It requests much works so that you can see that the most dishes I posted are fried, not steamed. However, the invention of TATUNG steamed cooker makes steaming convenient.