Steamed Three Kinds Of Eggs Recipes
STEAMED THREE-KINDS-OF-EGGS
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
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- Crack 3 eggs in a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute. Now measure out water at the same volume as the eggs, and add it to the bowl. Do the same with the broth. Whisk in the sesame oil, and make sure everything's well combined.
- Place 4 empty ramekins in a steamer over high heat. Be sure the water will not bubble and touch the ramekins during steaming. Once the water boils, turn the heat down to a slow simmer. Then, divide the egg mixture into the ramekins, pouring it through a fine mesh strainer.
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