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Beat the chicken eggs with chopsticks in one direction only (don't want to incorporate air). Peel and chop the rest of the eggs and add to beaten eggs. Add 1 T water and stir together. Grease a heatproof dish for steaming. Steam in wok or steamer on med. heat for 20 min. Unmold the eggs and refigerate until cold. Slice and arrange on platter. Serve with mayonnaise.
Note: There are no carb counts because I can't find them for salty eggs and 1000 year eggs. It's probably low.
Number of Servings:
Carbs per serving - include all nutritional information if known: