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Recipe Name: Old And Fresh Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

2 Preserved eggs
2 Fresh eggs
1 Tablespoon(s) Chicken stock
1/8 Level teaspoon salt
Oil or fat
2 Teaspoon(s) Soy sauce
2 Teaspoon(s) Sesame oil
1/2 Level teaspoon MSG
This is another treatment of Thousand Year Eggs. It's a bit
morecomplex than just eating them with a dip, but is still simple
andelegant. I'd consider the use of MSG as optional, but authentic.
Thepreservation of eggs by alkaline ash turns the white to brown and
theyolk to green. This colour change is actually very beautiful.
Gentlycrack the shells of the preserved eggs and remove the egg white
(brown)carefully, reserving it. Mash the yolks and combine them with
the fresheggs, chicken stock and salt. Grease a bowl and pour in the
eggmixture. Steam it for about 20 minutes. When cool, loosen the egg
fromthe bowl, slice it in half and cut each half into thins slices.
Chop theegg white (brown) very finely, and arrange the slices around
it. Mix thesoy sauce, sesame oil and MSG together, and carefully spoon
this sauceover the slices only. The sauce will gradually seep into the
egg.From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin,
FirstHarvest/HBJ, New York, 1977. Introduction by Lin Yutang.Posted by
Stephen Ceideburg September 7 1990.File

Nutrition (calculated from recipe ingredients)
Calories: 357
Calories From Fat: 291
Total Fat: 32.7g
Cholesterol: 372.4mg
Sodium: 516.7mg
Potassium: 172.8mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 13.5g

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