Instructions: 1. Clean and shell preserved egg (see "How-to Section"); then rinse and dry. Dice egg and arrange on a shallow heatproof dish.

2. Beat fresh eggs very lightly in a bowl. Separate salt egg. Add its white to bowl; then dice its yolk and add.

3. Heat (but do not boil) stock. Slowly stir stock into fresh-and-salt-egg mixture, along with peanut oil and salt. Pour over diced preserved egg.

4. Steam over low heat until eggs are set and custard-like (15 to 20 minutes). See "How-to Section".

5. Mince scallion; sprinkle over the top. Serve eggs right in the steaming dish. VARIATION: In step 3, add to the egg mixture 1/4 teaspoon sugar and 1 teaspoon sherry.

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