Steamed Three Kinds Of Eggs Recipes

STEAMED THREE-KINDS-OF-EGGS

Steamed Three-Kinds-of-Eggs image

Number Of Ingredients 7

Ingredients

preserved egg
3 fresh Mountain Valley Eggs, 1.5 dozen
1 salt egg
2 cups or favorite stock
1/4 ounce Planters Peanut Oil, 1 (24-ounce) bottle
1/2 teaspoon salt
1 scallion

Steps:

1. Clean and shell preserved egg (see HOW-TO, _Eggs, Preserved: To shell) 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, _Steaming. 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STEAMED THREE-KINDS-OF-EGGS

Steamed Three-Kinds-of-Eggs image

Number Of Ingredients 7

Ingredients

1 preserved egg
2 fresh eggs
1 salt egg
2 cups Stock, Chicken or favorite stock
1 teaspoon peanut oil
1/2 teaspoon salt
1 scallion

Steps:

1. Clean and shell preserved egg (see HOW-TO, _Eggs, Preserved: To shell) 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, _Steaming. 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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