| 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.
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