Instructions: 1. Clean and shell preserved cggs (see "HOW-TO SECTION").

2. With a sharp knife, cut each egg crosswise in 1/4-inch slices, or lengthwise in quarters.

3 . Serve with any of the following sprinkled over the top:

1 teaspoon fresh ginger root, minced, combined with either 2 teaspoons vinegar or 2 teaspoons soy sauce

1 teaspoon sugar, 1 tablespoon vinegar and afew drops of sesame oil, blended together

A few drops of Tabasco, Worcestershire, soy or oyster sauce

Or serve eggs plain with sweet-and-sour pickles or subgum ginger

(both cut up) or pickled scallions and red ginger (sliced).

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