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No-yolk Eggs with Figs

Fruits, Desserts, and Other Sweet Foods

No-yolk Eggs with Figs
8 eggs
1 dried fig, stem removed
1/2 teaspoon cornstarch
1 cup chicken broth
1 teaspoon vegetable oil
1 pound pea shoot leaves
1. Make a small hole in the wide end of the egg shell, and pour the egg white into one bowl, the yolk into another one. Repeat until all egg shells are empty. Carefully rinse them out with cold water, and put the shells into a large heat-proof soup bowl filled with rice, hole side up.
2. Mince the fig and add the cornstarch, then mince it even finer. Put this into a measuring cup with a pour spout and mix in the egg whites and the chicken broth. Pour this mixture into each of the egg shells.
3. Steam them over simmering water for one half an hour. Then remove the eggs and allow them to cool in a bowl of cold water. Peel them slowly and carefully so as not to ruin their shape. When peeled, put them into a bowl of hot water to warm them.
4. Next, beat one quarter of the egg yolks with two tablespoons of cold water. Refrigerate the rest for another use.
5. Heat oil in a wok or fry pan. Then without stirring them, cook the egg yolks until set. Do not turn them over, but when they are set, put this egg pancake on a cutting board and cut it into thin slivers, about two inches long and as thin as you can make them (less than an eighth of an inch wide). Set them aside.
5. In the same wok or frypan, fry the pea shoots for one minute, then add two tablespoons of water and stir-fry another minute until wilted.
6. Put pea shoots on a pre-heated platter, nestle the drained eggs among them, and sprinkle the shredded yolk strips around the outside, and serve.

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