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Salted Egg Yolks with Pork

Eggs

Salted Egg Yolks with Pork
5 pigeon eggs, hard cooked for six minutes, then peeled, shells discarded, eggs set aside
3 fresh chicken eggs, beaten until light
2 salted eggs, beaten well
1/4 cup minced or ground pork
1/2 cup chicken stock
1 Tablespoon thin soy sauce
2 teaspoons vegetable oil
Preparation:
1. Cut pigeon eggs in half.
2. Mix beaten eggs with salted eggs, minced pork, chicken stock, and thin soy sauce.
3. Heat oil in wok or fry pan, when hot, add the egg mixture and stir until they start to set, then add the pigeon eggs, cut side down, and steam over boiling water for twelve to fifteen minutes, then serve.

                                                                                                                                                       
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