MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Steamed Ancient Egg Diamonds
Categories: Chinese, Appetizers, Ceideburg 2
     Yield: 1 batch

     3    Fresh eggs
   1/4 c  Hot water
     1 ts Peanut oil
     1    Preserved ancient egg,
          -cleaned, shelled and diced
     1    Salted duck egg, hard
          -cooked, shelled and diced
          Coriander sprigs
          Preserved ginger and
          -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. Leg 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.

MMMMM