Steamed preserved eggs

Yield: 4 Servings

Measure Ingredient
1 \N Preserved egg
3 \N Fresh eggs
½ teaspoon Salt

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, .

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