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Title: Steamed Ancient Egg Diamonds
Categories: Oriental, Eggs, Appetisers
Yield: 1 Batch

3 lg Fresh eggs
1/4 c Hot water
1 ts Peanut oil
1 Preserved ancient egg;
- cleaned, shelled, diced
1 Salted duck egg; hard cooked
- shelled, diced
Coriander sprigs
Preserved ginger & slivered
- green onions

Here's a recipe that uses both Thousand Year Eggs and
Salted Eggs. Beat fresh eggs and gradually add hot water
and oil.

Stir in diced preserved egg and salted duck egg. Pour
into a shallow, oiled heatproof dish and steam over
gently boiling water for 15 minutes or until eggs are
set. Let cool in dish and cut into small diamonds.

Garnish with coriander. Serve with preserved ginger and
slivered green onion.

Note: If serving hot for main dish, increase water to
1 cup.

From "The Regional Cooking of China" by Margret Gin and
Alfred E. Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg September 7 1990.

From: http://www.recipesource.com

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