All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean.
Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.
SERVINGS: 4 (APPETIZER); Calories: 117; Total Fat 7.5 grams; Saturated Fat: 2 grams; Protein: 11 grams; Total carbohydrates: 2 grams; Sugar: 1 grams Fiber: 0 grams; Cholesterol: 269 milligrams; Sodium: 190 milligrams