THE CHINESE COOK BOOK
141
STUFFED EGG
饟
YUNG旦
DON
- 6 eggs
- Shrimp or crab meat chopped fine
- Chinese ham, diced
- Chicken, chopped fine
- Water chestnuts or Chinese onions chopped fine
(The amount of meat and water chestnuts combined should be one-half the volume of the yolks of the eggs. )
(a) Oil enough egg cups. Break the eggs carefully into these, putting in the whites first. Now put the unbeaten yolk in the center of the cup, letting it float on top. Steam the eggs until done.
(b) With a spoon carefully take off the yolk of the egg,
(c) Fill the egg with the chicken and other ingredients, well mixed. Steam about 20 minutes.
Serve with sesamum-seed oil and sauce.
