Saturday, November 14, 2009

Steamed Egg Custard Soup

Devised April 2, 2008 from a remembered recipe learned in Seattle in the late 60's from a simple cookbook, now lost. Many US towns and cities support shops that sell Asian foods.
4 eggs
2 t dark sesame oil
3 c chicken broth
1 Chinese sausage, rinsed and thinly sliced
2 oz preserved salt turnip, rinsed well and thinly sliced
2 t dark soy sauce
2 green onions, finely sliced
In a 1-1/2 quart glass bowl, beat the eggs and sesame oil together. Mix in the broth, sausage, turnip, and soy sauce. Place the bowl in a steamer for 30 minutes. Ladle into small bowls, garnish with the green onions, and drizzle on a little soy sauce. Serves 6 as part of a Chinese meal

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