| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Rice |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Rice (up to) |
| 6 |
c |
Water |
| 4 |
|
Eggs |
|
|
Oyster sauce |
INSTRUCTIONS
1. Boil or steam rice (see recipes).
2. Bring water to a boil in another saucepan. Break eggs one at a time onto
a flat dish; then gently ease into boiling water. Reduce heat to medium and
poach until the egg whites set, but the yolks are still moist.
3. Arrange cooked rice on a serving platter; top with poached eggs.
Sprinkle eggs lightly with oyster sauce and serve. VARIATION: At the end of
step 1, while the rice is still in its cooking pot, make four indentations
in its surface with the bottom of a glass. Then break a raw egg into each
indentation. Cover the pot and let stand 1 to 2 minutes. (The hot rice will
cook the eggs.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God is bigger than any church”