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| 4 | eggs |
| 1 1/2 Tasse | Soup stock (cold) |
| 1 Teelöffel | salt |
| 1 Teelöffel | Wine |
| 1/4 Teelöffel | Msg (optional) |
| 1 Teelöffel | Soysauce (light) |
| 10 | Shrimp, shelled |
| 6 | Chinese parsley pieces |
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Procedure:
1) Lightly beat the eggs in a bowl. Add the soup stock, salt, wine, Msg, and soysauce. Mix well. Pour the mixture through a sieve.
2) Clean the shrimp with a little salt and rinse with water. Then drain and pat dry.
3) Pour the beaten eggs in a bowl. Arrange the shrimp and parsley over the eggs. Then place into a boiling steamer.
4) Steam it over high heat for 2 minutes. Then reduce the heat to low and continue to steam for 20 more minutes until firm and done. Serve in the bowl in which it was steamed.
Postec by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume Ii by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
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