Serves: 5
Soak the egg in cold water until its black outer coating is soft enough to scrape off with a knife (about an hour). Then crack and remove shell, taking care not to bruise the egg itself. Slice egg with a sharp knife.
Or: Crack the black outer coating by tapping the egg gently on a flat surface, or with the side of a knife. Remove coating and rinse. Then crack and remove shell slice egg.
NOTE: Either procedure is best done at the sink right from the start.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Eggs, Preserved: To shell recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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