Chinese Recipe : Steamed Eggs with Salted Eggs, Pickled Eggs and Quail Eggs
This is a Northern Chinese recipe
The different types of eggs in this dish provide an intriguing mixture of flavors.
2 eggs, beaten
1 tsp salt
1 ¼ cups chicken stock
2 salted eggs, shelled and cut into 6 to 8 wedges
2 pickled eggs (100-year-old egg), shelled and cut into 6 to 8 wedges.
4-5 canned quail eggs, drained (optional)
1 ½ tbsps shredded smoked ham
1 ½ tbsps shredded scallions
Beat the eggs with the salt and stock in a bowl. Arrange the salt egg and pickled egg wedges alternately around the edge of a deep heatproof dish. Pour the stock mixture into the centre. If using the quail eggs, place them in the broth mixture. Steam for 10 minutes to 12 minutes.
Sprinkle the ham on top of the quail eggs. Sprinkle the spring scallions over the beaten egg mixture. Steam for a further 3 to 4 minutes. Serve hot.