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Preserved Eggs |
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Serves: 2
Print this Recipe
Each egg is about 2 servings
1 preserved egg
1. Clean and shell preserved eggs (see HOW-TO: __Eggs, Preserved: To shell).
2. With a sharp knife, cut each egg crosswise in 1/4-inch slices, or lengthwise in quarters.
3. Serve with any of the following sprinkled over the top:
1 teaspoon fresh ginger root, minced, combined with either 2 teaspoons vinegar or 2 teaspoons soy sauce
1 teaspoon sugar, 1 tablespoon vinegar and a few drops of sesame oil, blended together
A few drops of Tabasco, Worcestershire, soy or oyster sauce
Or serve eggs plain with sweet-and-sour pickles or subgum ginger (both cut up), or pickled scallions and red ginger (sliced).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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