Yield: 4 Servings
1. Clean and shell preserved egg (see "How-to Section"). Then rinse, dry and dice.
2. Beat fresh eggs very lightly. Then stir in salt and preserved egg.
Transfer mixture to a shallow heatproof dish.
3. Steam over low heat until eggs are set and custard-like (about 15 minutes). See "How-to Section". 4. Let cool; then cut in bite-size cubes. Serve cold.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .