Chinese Cook Book

THE CHINESE COOK BOOK 141

StuffedEgg

YUNGDON

6 eggs

Shrimporcrabmeatchoppedfine

Chineseham,diced

Chicken,chopped fine

Water chestnuts orChineseonions chopped

fine

(The amount ofmeat andwater chestnuts
combinedshouldbeone-halfthevolumeofthe
yolks oftheeggs.

)

(a) Oilenougheggcups. Breaktheeggs
carefullyintothese,puttinginthewhitesfirst.
Now put the unbeatenyolk in the centerof
the cup, letting it float on top. Steam the
eggsuntildone.
(&) With a spoon carefully take off the
yolkoftheegg.
(c) Filltheeggwiththechickenandother
ingredients,wellmixed. Steamabout^20 min-
utes.
Serve withsesamum-seed oiland sauce.