| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Eggs |
4 |
Servings |
INGREDIENTS
| 4 |
|
Salt eggs (allow 1 per serving) |
|
|
Water to cover (up to) |
| 2 |
tb |
Peanut oil |
INSTRUCTIONS
1. Wash salt eggs to remove the brine. Then place in a saucepan with cold
water and cook slowly 25 to 30 minutes.
2. Shell eggs and cut each in half or quarters.
3. Heat peanut oil to smoking; then pour over eggs. Serve with rice.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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