Steamed Three Kinds Of Eggs Recipe
Ingredients
| Egg | 1 , preserved | |
| Eggs | 2 | |
| 1 salt egg | ||
| Scallion | 1 | |
| Stock | 2 Cup (16 tbs) | |
| Peanut oil | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
1. Clean and shell preserved egg 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).
5. Mince scallion; sprinkle over the top.
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).
5. Mince scallion; sprinkle over the top.
Chef
