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Receta Steamed Three Kinds Of Eggs
by Global Cookbook

Steamed Three Kinds Of Eggs
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  Raciónes: 4

Ingredientes

  • 1 x Preserved egg
  • 2 x Fresh Large eggs
  • 1 x Salt egg
  • 2 c. Stock
  • 1 tsp Peanut oil
  • 1/2 tsp Salt
  • 1 x Scallion

Direcciones

  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 Large eggs very lightly in a bowl. Separate salt egg. Add in its white to bowl; then dice its yolk and add in.
  3. Heat (but don't boil) stock. Slowly stir stock into fresh-and-salt-egg mix, along with peanut oil and salt. Pour over diced preserved egg.
  4. Steam over low heat till Large eggs are set and custard-like (15 to 20 min). See "How-to Section".
  5. Mince scallion; sprinkle over the top. Serve Large eggs right in the steaming dish. VARIATION: In step 3, add in to the egg mix 1/4 tsp. sugar and 1 tsp. sherry.