| 1 | This is another treatment of thousand year eggs. |
| 2 | It"s a bit more complex than just eating them with a dip, but is still simple and elegant. |
| 3 | I"d consider the use of msg as optional, but authentic. |
| 4 | The preservation of eggs by alkaline ash turns the white to brown and the yolk to green. |
| 5 | This colour change is actually very beautiful. |
| 6 | Gently crack the shells of the preserved eggs and remove the egg white (brown) carefully, reserving it. |
| 7 | Mash the yolks and combine them with the fresh eggs, chicken stock and salt. |
| 8 | Grease a bowl and pour in the egg mixture. |
| 9 | Steam it for about 20 minutes. |
| 10 | When cool, loosen the egg from the bowl, slice it in half and cut each half into thins slices. |
| 11 | Chop the egg white (brown) very finely, and arrange the slices around it. |
| 12 | Mix the soy sauce, sesame oil and msg together, and carefully spoon this sauce over the slices only. |
| 13 | The sauce will gradually seep into the egg |
