Instructions: 1. Separate eggs. Boil water, then let cool slightly.

2. Mince fish and add, with half the water and salt, to egg whites. Beat lightly.

3. Mince smoked ham and add, with remaining water and salt, to egg yolks.

Beat lightly.

4. Pour egg white mixture into a shallow heatproof dish. Slowly pour egg yolk mixture over as a separate layer on top.

5. Steam over low heat until eggs set (about 20 minutes). See "How-to Section".

6. In another pan, heat oil to smoking; then pour over eggs immediately.

Garnish with Chinese parsley and serve right in the steaming dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.