Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Rice (up to) |
| 6 cups | Water |
| 4 \N | Eggs |
| \N \N | Oyster sauce |
1. Boil or steam rice (see recipes).
2. Bring water to a boil in another saucepan. Break eggs one at a time onto a flat dish; then gently ease into boiling water. Reduce heat to medium and poach until the egg whites set, but the yolks are still moist.
3. Arrange cooked rice on a serving platter; top with poached eggs.
Sprinkle eggs lightly with oyster sauce and serve. VARIATION: At the end of step 1, while the rice is still in its cooking pot, make four indentations in its surface with the bottom of a glass. Then break a raw egg into each indentation. Cover the pot and let stand 1 to 2 minutes. (The hot rice will cook the eggs.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .