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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.

 From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First
 Harvest/HBJ, New York, 1977.  Introduction by Lin Yutang.

 Posted by Stephen Ceideburg September 7 1990.

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