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Steamed Three Kinds Of Eggs

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Ingredients
  Preserved egg 1
  Fresh eggs 2
  Scallion 1
  Stock 2 Cup (32 tbs)
  Peanut oil 1 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

1. Clean and shell preserved egg 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).
5. Mince scallion; sprinkle over the top.

Recipe Summary

Cuisine: 
Chinese
Method: 
Steamed

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