Steamed Eggs and Pickled Ginger

Name: Steamed Eggs and Pickled Ginger
Yield: Makes 2 servings as a main dish or 4 servings as part of a multicourse meal
Cuisine: Peruvian Hakka
Ingredients: 4 large eggs; ⅛ teaspoon salt, or to taste; 1 tablespoon thinly sliced green onions, including green tops, for garnish; 2 tablespoons sugar; 2 tablespoons rice vinegar; 10 to 12 very thin slices fresh ginger (see notes)

Preparation info

Makes
2
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

This dish is comfort food for Liliana Com. Eggs steam atop of a bed of thinly sliced ginger bathed in sugar and vinegar. The sweet-sour ginger cuts through the richness of the soft egg yolk.

Ingredients

2 tablespoons sugar
2 tablespoons rice vinegar
10 to 12 very thin

Americas
Asia
Peru
United States
China
Sauce
Dinner
Main course

Method

In a 6- to 7-inch shallow rimmed dish that will fit inside a steamer, mix the sugar and vinegar. Lay the ginger slices evenly over the bottom of the dish. Crack the eggs and gently place over the ginger, taking care not to break the yolks. Sprinkle the salt lightly over the eggs