| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 5 |
|
Eggs |
| 1/4 |
lb |
Lean pork |
| 1/2 |
tb |
Lard |
| 1/3 |
c |
Water |
| 1/2 |
ts |
Soy sauce |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Beat eggs. Mince or grind pork. Melt lard. Combine with water, soy sauce
and salt, and mix well.
2. Transfer egg mixture to an iron pot or Pyrex pan large enough for it to
expand to about three times its original size. Cover and cook over a very
low flame until eggs puff up and push against the lid (about 30 minutes).
Serve at once.
NOTE: Unless eaten immediately, these eggs will shrink. Because of the way
they puff up, they're also called Grown Eggs.
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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