Recipe - Steamed Preserved Eggs

1 Preserved egg
3 Fresh eggs
One half teaspoon Salt

1. Clean and shell preserved egg (see "Howto Section"). Then rinse, dry
and dice.

2. Beat fresh eggs very lightly. Then stir in salt and preserved egg.
Transfer mixture to a shallow heatproof dish.

3. Steam over low heat until eggs are set and custardlike (about 15
minutes). See "Howto Section".

4. Let cool; then cut in bitesize cubes. Serve cold.

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