| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Eggs | 4 | Servings |
INGREDIENTS
| 4 | Salt eggs, allow 1 per | |
| serving | ||
| Water to cover | ||
| 1 | up to | |
| 2 | T | Peanut oil |
INSTRUCTIONS
Wash salt eggs to remove the brine. Then place in a saucepan with cold water and cook slowly 25 to 30 minutes. Shell eggs and cut each in half or quarters. 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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