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Add a photoRaciónes: 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 70 | |
| Calories from Fat 44 | 63% |
| Total Fat 4.94g | 6% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 732mg | 31% |
| Potassium 123mg | 4% |
| Total Carbs 0.59g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.36g | 0% |
| Protein 5.92g | 9% |
