Steamed Three-kinds-of-eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Eggs | 4 | Servings |
INGREDIENTS
| 1 | Preserved egg | |
| 2 | Fresh eggs | |
| 1 | Salt egg | |
| 2 | c | Stock |
| 1 | t | Peanut oil |
| 1/2 | t | Salt |
| 1 | Scallion |
INSTRUCTIONS
Clean and shell preserved egg (see "How-to Section"); then rinse and dry. Dice egg and arrange on a shallow heatproof dish. Beat fresh eggs very lightly in a bowl. Separate salt egg. Add its white to bowl; then dice its yolk and add. Heat (but do not boil) stock. Slowly stir stock into fresh-and-salt-egg mixture, along with peanut oil and salt. Pour over diced preserved egg. Steam over low heat until eggs are set and custard-like (15 to 20 minutes). See "How-to Section". Mince scallion; sprinkle over the top. Serve eggs right in the steaming dish. VARIATION: In step 3, add to the egg mixture 1/4 teaspoon sugar and 1 teaspoon sherry. 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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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 68
Total Fat: 7.5g
Cholesterol: 100.5mg
Sodium: 1297.6mg
Potassium: 214.3mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 3.1g
Protein: 6.4g