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Chinese
Steamed Eggs
1 cup of chicken broth
1/2 cup of minced lean pork or beef
2 scallions, minced
2 teaspoons of sherry
1/4 teaspoon of salt
1/4 teaspoon of sugar
1 teaspoon of oil
4 eggs
1 teaspoon of oil |
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Heat the broth until hot but not boiling. Combine pork or beef,
scallions, sherry, salt, sugar and oil in a bowl and mix until well
blended. In another bowl stir the eggs just long enough to blend the
yolks and whites.
Add the sherry mixture and then the broth gradually, stirring gently all
the time. Oil a shallow heatproof dish with the remaining oil and pour
in the mixture.
Steam over water that is just kept at boiling point for about 15 to 20
minutes or until of a custard like consistency. Start testing for
doneness with a toothpick after 10 minutes.
when it comes out clean, the eggs are done. A little soy sauce may be
sprinkled onto the eggs before serving to enhance the flavor.
*Minced chicken, shrimp or flaked crabmeat can be substituted for pork
or beef. 4 servings
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