| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Eggs |
4 |
Servings |
INGREDIENTS
| 1 |
|
Preserved egg |
| 2 |
|
Fresh eggs |
| 1 |
|
Salt egg |
| 2 |
c |
Stock |
| 1 |
ts |
Peanut oil |
| 1/2 |
ts |
Salt |
| 1 |
|
Scallion |
INSTRUCTIONS
1. Clean and shell preserved egg (see "How-to Section"); then rinse and
dry. Dice egg and arrange on a shallow heatproof dish.
2. Beat fresh eggs very lightly in a bowl. Separate salt egg. Add its white
to bowl; then dice its yolk and add.
3. 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.
4. Steam over low heat until eggs are set and custard-like (15 to 20
minutes). See "How-to Section".
5. 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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