Bean Curd and Preserved Eggs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 preserved duck eggs, sold as pi dan (pee dan) in Chinese supermarkets | 1x125g carton silken bean curd | 1 tsp salt |
| 1 tbsp Shaoxing (rice) wine or medium sherry | ||
| 1 | Cut each of the eggs into eight. Gently break up the bean curd and place on a dish. Sprinkle with salt and wine. Arrange the pieces of egg on top. Toss together before serving. |