|
Title: Steamed Three-Kinds-Of-Eggs Categories: Eggs Yield: 4 Servings 1 Preserved egg 2 Fresh eggs 1 Salt egg 2 c Stock 1 ts Peanut oil 1/2 ts Salt 1 Scallion 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 1/4 teaspoon sugar and 1 teaspoon sherry. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |