| 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
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”