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       Title: Old and Fresh Eggs
  Categories: Chinese, Appetizers, Ceideburg 2
       Yield: 1 batch
  
       2    Preserved eggs
       2    Fresh eggs
       1 tb Chicken stock
     1/8    Level teaspoon salt
            Oil or fat
       2 ts Soy sauce
       2 ts Sesame oil
     1/2    Level teaspoon MSG
  
   This is another treatment of Thousand Year Eggs.  It’s a bit more
   complex than just eating them with a dip, but is still simple and
   elegant. I'd consider the use of MSG as optional, but authentic. The
   preservation of eggs by alkaline ash turns the white to brown and the
   yolk to green. This colour change is actually very beautiful. 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.
   
   From “Chinese Gastronomy” by Hsiang Ju Lin and Tsuifeng Lin, First
   Harvest/HBJ, New York, 1977.  Introduction by Lin Yutang.
   
   Posted by Stephen Ceideburg September 7 1990.
  
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