Preserved eggs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Preserved eggs | |
| Or | serve eggs plain with sweet-and-sour pickles or subgum ginger | |
Directions
1. Clean and shell preserved cggs (see "HOW-TO SECTION").
2. With a sharp knife, cut each egg crosswise in ¼-inch slices, or lengthwise in quarters.
3 . Serve with any of the following sprinkled over the top: 1 teaspoon fresh ginger root, minced, combined with either 2 teaspoons vinegar or 2 teaspoons soy sauce 1 teaspoon sugar, 1 tablespoon vinegar and afew drops of sesame oil, blended together
A few drops of Tabasco, Worcestershire, soy or oyster sauce (both cut up) or pickled scallions and red ginger (sliced).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Coddled eggs
- Company eggs
- Cottage eggs
- Creamed eggs
- Food storage - eggs
- Framed eggs
- Information on eggs
- Old & fresh eggs
- Old and fresh eggs
- Pickled eggs
- Pickled eggs ii
- Poached eggs
- Preserved children
- Preserved duck eggs (thousand year old eggs)
- Preserved eggs with ham and vegetables
- Red eggs
- Snow eggs
- Steamed preserved eggs
- Sweet-and-pungent preserved eggs
- To preserve eggs for winter use