_eggs Preserved To Shell Recipes

Steps:

• Preheat the oven to 225°F (105°C).
• Bring a medium pot of water to a boil. Add the eggshells and cook for 2 minutes. Remove the shells from the water and transfer to a baking sheet.
• Bake the shells for 45-50 minutes, until they are completely dried out.
• Transfer the dried shells to a spice grinder or high-powered food processor. Blend until the shells are completely broken down into a fine powder.
• The eggshell powder will keep in an airtight container in a cool, dry place for up to 3 months. Add to smoothies for a calcium boost.
• Enjoy!

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.

Steps:

• With the point of a sharp knife, cut 2 crosswise gashes on the flat side of each chestnut. Place chestnuts and 1 teaspoon peanut oil in pan over high heat. Shake pan until nuts are coated with oil. Then place for a few minutes in a moderate oven until shells loosen. Remove shells and inner membranes.Or: Cover chestnuts with boiling water. Boil 20 to 25 minutes. Drain. Remove shells and membranes. Or: Cut a gash on the flat side of each chestnut. Drop in boiling water. Boil 5 minutes. Let stand in the water 10 minutes. Shell while warm. Remove inner membrane. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). Keep warm in its saucepan. 2. Clean and shell preserved eggs (see HOW-TO, _Eggs, Preserved: To shell). Cut each in 4 slices. 3. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle lightly with the salt. 4. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1 to 2 minutes) then serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Soak the egg in cold water until its black outer coating is soft enough to scrape off with a knife (about an hour). Then crack and remove shell, taking care not to bruise the egg itself. Slice egg with a sharp knife.Or: Crack the black outer coating by tapping the egg gently on a flat surface, or with the side of a knife. Remove coating and rinse. Then crack and remove shell slice egg. NOTE: Either procedure is best done at the sink right from the start. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Clean and shell preserved egg (see HOW-TO, _Eggs, Preserved: To shell). 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 custard-like (about 15 minutes). See HOW-TO, _Steaming. 4. Let cool then cut in bite-size cubes. Serve cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.