Title: Steamed Preserved Eggs
Categories: Eggs
Yield: 4 Servings

1 Preserved egg
3 Fresh eggs
1/2 ts 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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.