Steamed Eggs With Crab
|Chicken stock||2 Cup (32 tbs)|
|Dry sherry||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Peanut oil||1⁄2 Tablespoon|
|Crab||1 Cup (16 tbs), chopped|
Beat the eggs and add all the other ingredients.
Pour into an oiled pudding basin and cover with greaseproof (waxed) paper and then a layer of aluminum foil.
Tie down securely.
Place in a steamer over gently simmering water for 30-40 minutes or until set (when cooked, the tip of a knife inserted in the eggs will come out clean).