_eggs Preserved To Shell Recipes

EGGSHELL POWDER RECIPE BY TASTY

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!

_SHRIMP: TO REMOVE TAIL SHELL SEGMENT

Steps:

• Hold shrimp in one hand Pinch its tail between thumb and forefinger of the other hand. Press hard, then gently pull tail shell. It should slip right off, leaving the meat of the tail intact.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_SHRIMP: TO BUY, STORE, DEVEIN OR SHELL

Steps:

• TO BUY: Choose those shrimp which are a translucent gray, tinged with blue (an opaque whitish color, tinged with pink, indicates that the shrimp aren't as fresh). Size in itself is no indication of superiority: while large or jumbo shrimp are generally required for "butterflying," the small and medium varieties are appropriate for most dishes and often have a finer texture and flavor.TO STORE: Place fresh unshelled shrimp, covered, in the meat section of the refrigerator. They will keep several days. TO SHELL AND DEVEIN: With shears or a sharp knife, cut shrimp along the back, cutting to-but not through-the last tail segment. Hold cut portion under cold running water to wash gritty vein away. (Or lift up vein with a toothpick and discard.) Strip off shell and legs, leaving the tail intact. TO DEVEIN SHRIMP IN ITS SHELL: Rinse shrimp first in lightly salted water then strip off and discard legs. Using a toothpick or tweezers, draw out the vein (the dark, gritty strip along the back) in one piece if possible. If this is too difficult, slit the shell along the back with a sharp knife or shears, and, using the knife point or a toothpick, remove the vein without loosening the shell. Rinse and dry shrimp.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET-AND-PUNGENT PRESERVED EGGS

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.

STEAMED PRESERVED EGGS

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.

EGGS ON THE HALF SHELL

Steps:

• Slice the cooked potato in half lengthwise.
• Scoop out some of the inside potato.
• Fill the hollow with the cooked eggs.
• Top with grated cheddar cheese and heat in your microwave until the cheese melts.
• Serve with hot sauce and season to taste.

_CRABS: TO BOIL, STEAM OR SHELL

Steps:

• TO BOIL: Plunge the crabs, head down, in enough boiling water to cover. Add a crushed garlic clove then cook, covered, until done (about 15 minutes for a small crab, 30 minutes for a large one). TO STEAM: Place the crabs in a heatproof dish and cover with 5 to 6 slices fresh ginger root and 4 tablespoons sherry. Steam until done (15 to 30 minutes.) See How-To, _Steaming. TO SHELL: Remove and discard the tail or apron and force upper and lower shells apart. Discard soft, spongy parts. With nutcracker or hammer, lightly crush large claws or pincers. Then remove meat from shells and pincers, discarding the white cartilage.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED THREE-KINDS-OF-EGGS

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.

_EGG CUBES: TO PREPARE

Steps:

• Beat 2 eggs lightly. Add 1/2 teaspoon salt, 1/2 teaspoon sugar, and a dash of pepper. Heat 1 tablespoon oil in a skillet. Add the eggs and scramble until set. Cool slightly. Cut into cubes.NOTE: These, used as a soup garnish, are added at the end, only to be heated through.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_EGGS: TO POACH

Steps:

• Bring water to a boil in a skillet or shallow pan. Add 1/2 teaspoon salt and 1/2 teaspoon vinegar. Reduce heat to a simmer. Break the eggs one at a time into a saucer, then slide each gently into the simmering water. Cook until the white sets. Remove carefully with a slotted spoon.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_EGGS, PRESERVED: TO SHELL

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.