Smoked Pigeon Eggs
Beijing-style preparation: steamed and shelled pigeon eggs are simmered in braising sauce until cooked, then brushed with oil and plated.
Ingredients
Pigeon Eggs
12
Beijing Scallion Segments
40g
Ginger Slices
2 slices
Whole Sichuan Peppercorns
a pinch
Soy Sauce
a pinch
Salt
a pinch
MSG
a pinch
Sesame Oil
a pinch
Clear Broth
a pinch
Instructions
1
Step 1
Place the pigeon eggs in a steamer basket. Add cold water to the pot and steam the pigeon eggs until fully cooked (do not use hot water to avoid cracking the eggshells). Remove from the steamer, rinse quickly under cold water, then peel off the shells and inner membranes.
2
Step 2
Add the Beijing scallions, ginger, Sichuan peppercorns, soy sauce, salt, MSG, and clear broth to a clean pot. Put the pigeon eggs into the pot and simmer for about 10 minutes. Remove the eggs, brush each one with oil, cut each egg in half lengthwise, arrange on a plate and serve.
