Recipe - Steamed Three-Kinds-Of-Eggs

1 Preserved egg
2 Fresh eggs
1 Salt egg
2 cup Stock
1 teaspoon Peanut oil
One half teaspoon Salt
1 Scallion

1. Clean and shell preserved egg (see "Howto Section"); 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 freshandsaltegg
mixture, along with peanut oil and salt. Pour over minced preserved egg.

4. Steam over low heat until eggs are set and custardlike (15 to 20
minutes). See "Howto Section".

5. Mince scallion; sprinkle over the top. Serve eggs right in the steaming
dish. VARIATION: In step 3, add to the egg mixture One fourth teaspoon sugar and 1
teaspoon sherry.

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