Old and fresh eggs
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Old and fresh eggs
  Eggs    Chinese    Appetizers  
Last updated 6/12/2012 1:01:28 AM. Recipe ID 24751. Report a problem with this recipe.
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      Title: Old and fresh eggs
 Categories: Chinese, Appetizers, Ceideburg 2
      Yield: 1 Batch
 
      2    Preserved eggs
      2    Fresh eggs
      1 tb Chicken stock
    1/8    Level teaspoon salt
           Oil or fat
      2 ts Soy sauce
      2 ts Sesame oil
    1/2    Level teaspoon MSG
 
  This is another treatment of Thousand Year Eggs.  It's a bit more
  complex than just eating them with a dip, but is still simple and
  elegant. I'd consider the use of MSG as optional, but authentic. The
  preservation of eggs by alkaline ash turns the white to brown and the
  yolk to green. This colour change is actually very beautiful. Gently
  crack the shells of the preserved eggs and remove the egg white
  (brown) carefully, reserving it. Mash the yolks and combine them with
  the fresh eggs, chicken stock and salt.  Grease a bowl and pour in
  the egg mixture. Steam it for about 20 minutes.  When cool, loosen
  the egg from the bowl, slice it in half and cut each half into thins
  slices. Chop the egg white (brown) very finely, and arrange the
  slices around it. Mix the soy sauce, sesame oil and MSG together, and
  carefully spoon this sauce over the slices only. The sauce will
  gradually seep into the egg.
  
  




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Recipe ID 24751 (Apr 03, 2005)

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