Steamed Gold And Silver Eggs Recipes

STEAMED THREE-KINDS-OF-EGGS

Steamed Three-Kinds-of-Eggs image

Number Of Ingredients 7

Ingredients

1 preserved egg
2 fresh eggs
1 salt egg
2 cups Stock, Chicken or favorite stock
1 teaspoon peanut oil
1/2 teaspoon salt
1 scallion

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

STEAMED GOLD-AND-SILVER EGGS

Steamed Gold-and-Silver Eggs image

Number Of Ingredients 8

Ingredients

6 eggs
1 1/2 cups water
1/2 pound frozen fish filet
1/2 teaspoon salt
1 tablespoon smoked ham
1/2 teaspoon salt
1 tablespoon peanut oil
Chinese, few sprigs parsley

Steps:

1. Separate eggs. Boil water, then let cool slightly. 2. Mince fish and add. with half the water and salt, to egg whites. Beat lightly. 3. Mince smoked ham and add, with remaining water and salt, to egg yolks. Beat lightly. 4. Pour egg white mixture into a shallow heatproof dish. Slowly pour egg yolk mixture over as a separate layer on top. 5. Steam over low heat until eggs set (about 20 minutes). See HOW-TO, _Steaming. 6. In another pan, heat oil to smoking then pour over eggs immediately. Garnish with Chinese parsley and serve right in the steaming dish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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