| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ethnic, Cheese/eggs | 10 | Servings | |
INGREDIENTS
| 1/4 | ts | Red pepper flakes |
| 2 | Scallions (green & white parts), finely chopped | |
| 1 | ts | Minced fresh ginger |
| 1/2 | ts | Sugar |
| 4 | ts | Rice vinegar |
| 1/2 | c | Hot water |
| 4 | ts | Light soy sauce |
| 2 | ts | Oriental sesame oil ——————– |
| 8 | lg | Eggs, hard-cooked |
| 8 | ts | Cornstarch |
| Oil for frying |
INSTRUCTIONS
SAUCE Mix together the ingredients for the sauce; set aside. Peel the eggs; slice into 1/4 inch slices. Coat with cornstarch. Heat a thin layer of oil in a frying pan. Fry egg slices on both sides until golden. Arrange cooked slices on a serving platter. Add sauce ingredients to the oil in the pan and heat. Pour over eggs; serve immediately. Yield: 10 - 12 servings. Typed in MMFormat by [email protected] Source: The Martha Stewart Cookbook. Posted to MM-Recipes Digest V4 #8 by [email protected] on Feb 22, 1999
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