| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Chinese, Appetizers, Ceideburg 2 | 1 | Batch |
INGREDIENTS
| 3 | Fresh eggs | |
| 1/4 | c | Hot water |
| 1 | ts | Peanut oil |
| 1 | Preserved ancient egg, cleaned, shelled and diced | |
| 1 | Salted duck egg, hard cooked, shelled and diced | |
| Coriander sprigs | ||
| Preserved ginger and slivered green onions |
INSTRUCTIONS
Here's a recipe that uses both Thousand Year Eggs and Salted Eggs. Beat fresh eggs and gradually add hot water and oil. Stir in diced preserved egg and salted duck egg. Pour into a shallow, oiled heatproof dish and steam over gently boiling water for 15 minutes or until eggs are set. Leg cool in dish and cut into small diamonds. Garnish with coriander. Serve with preserved ginger and slivered green onion. Note: If serving hot for main dish, increase water to 1 cup. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. Posted by Stephen Ceideburg September 7 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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