Sweet-and-pungent Preserved Eggs

Perhaps most of all, our children need to hear that we love them. And why do we love them? Simply because they are our children. Period! They do not earn our love, nor can they lose our love regardless of what they do. This is modeling the divine love of God. Why does He love us? Because He chooses to do so. The love is unconditional and not based on our performance. And the Bible says the only reason we love Him is because He first loves us (1 Jn. 4:19). And how did He show that loved? Through His own sacrifice. “In this is love, not that we loved God, but that He loved us and sent His Son to be the propitiation for our sins” (1 John 4:10). Children can easily see where your priorities are and where your love is directed.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Eggs	6	Servings

INGREDIENTS

		Sweet-and-pungent sauce
4		Preserved eggs
4	T	Oil
		Salt

INSTRUCTIONS

Prepare a sweet-and-pungent sauce (see recipes). Keep warm in its
saucepan. Clean and shell preserved eggs (see "How-to Section"). Cut
each in 4 slices. Heat oil. Gently pan-fry egg sections 1 minute to
heat. Then sprinkle lightly with the salt. Add eggs to
sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1  to
2 minutes); then serve.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 83 Calories From Fat: 83 Total Fat: 9.3g Cholesterol: 0mg Sodium: 48.4mg Potassium: <1mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g