THE CHINESE COOK BOOK
137
CHECKER-BOARD EGGS
棋
KA盤
GE旦
DON
- 12 eggs
- 1 tablespoonful Chinese ham
- 2 cups bamboo shoots
- 1 cup celery
- 1 cup water chestnuts
(a) Cut the ham and secondary vegetables into threads 1½ inches long. Fry in an oiled pan. Mix well. Add enough primary soup to cover. Cook until done. Salt to suit the taste.
(b) Beat the eggs well with oil and salt. Put them into a hot pan and let them run all over the pan evenly. Turn over.
(c) Put this egg layer on a dish. Cover one-half of the layer with the fried ham, bamboo shoot, celery, and water chestnuts about ¾ inch thick. Then cover this with the other half of the egg layer.
(d) Add Chinese gravy.
