Steamed three-kinds-of-eggs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Preserved egg | |
| 2 | Fresh eggs | |
| 1 | Salt egg | |
| 2 | cups | Stock |
| 1 | teaspoon | Peanut oil |
| ½ | teaspoon | Salt |
| 1 | Scallion | |
Directions
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 ¼ teaspoon sugar and 1 teaspoon sherry.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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