Old And Fresh Eggs – We Love God!

Those who are pleasing to God testify with the penitent tax-collector in the Temple: “God, be merciful to me, the sinner!” (Luke 18:13). Augustine pleaded, “Lord, save me from that wicked man, myself.” John Knox, perhaps the greatest preacher in the history of Scotland, confessed, “In youth, in middle age and now after many battles, I find nothing in me but corruption.” John Wesley wrote, “I am fallen short of the glory of God, my whole heart is altogether corrupt and abominable, and consequently my whole life being an evil tree cannot bring forth good fruit.” His brother Charles, who penned so many great hymns, confessed, “Vile and full of sin I am.” Augustus Toplady, who wrote the beloved hymn “Rock of Ages,” said of himself, “Oh, that such a wretch as I should ever be tempted to think highly of himself. I am myself nothing but sin and weakness, in whose flesh naturally dwells no good thing.”

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Chinese	Appetizers, Ceideburg 2, Chinese	1	Batch

INGREDIENTS

2		Preserved eggs
2		Fresh eggs
1	T	Chicken stock
1/8		Level teaspoon salt
		Oil or fat
2	t	Soy sauce
2	t	Sesame oil
1/2		Level teaspoon MSG

INSTRUCTIONS

This is another treatment of Thousand Year Eggs.  It's a bit more
complex than just eating them with a dip, but is still simple and
elegant. I'd consider the use of MSG as optional, but authentic. The
preservation of eggs by alkaline ash turns the white to brown and the
yolk to green. This colour change is actually very beautiful. Gently
crack the shells of the preserved eggs and remove the egg white
(brown) carefully, reserving it. Mash the yolks and combine them with
the fresh eggs, chicken stock and salt.  Grease a bowl and pour in  the
egg mixture. Steam it for about 20 minutes.  When cool, loosen  the egg
from the bowl, slice it in half and cut each half into thins  slices.
Chop the egg white (brown) very finely, and arrange the  slices around
it. Mix the soy sauce, sesame oil and MSG together, and  carefully
spoon this sauce over the slices only. The sauce will  gradually seep
into the egg.  From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng
Lin, First  Harvest/HBJ, New York, 1977.  Introduction by Lin Yutang.
Posted by Stephen Ceideburg September 7 1990.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 357 Calories From Fat: 291 Total Fat: 32.7g Cholesterol: 372.4mg Sodium: 516.7mg Potassium: 172.8mg Carbohydrates: 2.2g Fiber: <1g Sugar: <1g Protein: 13.5g