Recipe for Old And Fresh Eggs


2 preserved eggs
2 fresh eggs
1 tablespoon chicken stock
1/8 level teaspoon salt
1 oil or fat
2 teaspoon soy sauce
2 teaspoon sesame oil
1/2 level teaspoon msg


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.

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