Name: Steamed Preserved Eggs
Ingredients: 1 Preserved egg; 3 Fresh eggs; 1/2 ts Salt

There is a grave danger in ritual familiarity with holy matters, even if you are not a professional. It is all too easy to go spiritually brain-dead when the prelude begins, to “say” prayers rather than pray them, to use the cadence of a confession as a rhythmic anesthetic, to mindlessly mouth the words of great hymns and gospel songs, to nod off during the sermon, to glibly mouth evangelical creeds – and then imagine that we’re really spiritual.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Eggs	4	Servings

INGREDIENTS

1		Preserved egg
3		Fresh eggs
1/2	ts	Salt

INSTRUCTIONS

1. Clean and shell preserved egg (see "How-to Section"). Then rinse, dry
and dice.
2. Beat fresh eggs very lightly. Then stir in salt and preserved egg.
Transfer mixture to a shallow heatproof dish.
3. Steam over low heat until eggs are set and custard-like (about 15
minutes). See "How-to Section".
4. Let cool; then cut in bite-size cubes. Serve cold.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”