Recipe - Steamed Gold-And-Silver Eggs

6 Eggs
1 One half cup Water
One half pound Fish fillets
One half teaspoon Salt
1 tablespoon Smoked ham
One half teaspoon Salt
1 tablespoon Peanut oil
3 Sprigs Chinese parsley; more
or less

1. Separate eggs. Boil water, then let cool slightly.

2. Mince fish and add, with half the water and salt, to egg whites. Beat
lightly.

3. Mince smoked ham and add, with remaining water and salt, to egg yolks.
Beat lightly.

4. Pour egg white mixture into a shallow heatproof dish. Slowly pour egg
yolk mixture over as a separate layer on top.

5. Steam over low heat until eggs set (about 20 minutes). See "Howto
Section".

6. In another pan, heat oil to smoking; then pour over eggs immediately.
Garnish with Chinese parsley and serve right in the steaming dish.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.