| 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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