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Steamed Egg Whites


Steamed Egg Whites
10 large egg whites
2 Tablespoons granulated sugar
1/8 teaspoon coarse salt
2/3 cup Chinese rice wine
1ΒΌ cups of honey

1. Strain raw egg whites into a medium bowl removing and discarding any membranes or chalaza.
2. Add sugar, salt, one cup of water, the wine, and the honey, and divide this into individual heat-proof ceramic bowls that come with covers. Do pierce any bubbles seen before covering each bowl with wax paper and a rubber band, then the cover of its ceramic bowl. Steam them over simmering water for twenty minutes, remove them from the steamer, and keep them warm until serving; and before doing that, remove and discard the wax paper coverings.

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