Stuffed Eggs: Hard-boiled, Steamed, Deep
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Eggs | 8 | Servings |
INGREDIENTS
| Water to cover | ||
| 6 | Eggs | |
| 3/4 | lb | Lean pork |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 1 | T | Sherry |
| 1 | t | Ginger juice |
| Oil for deep-frying | ||
| 1 | c | Steaming liquids |
| 2 | T | Soy sauce |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 1 | T | Cornstarch |
INSTRUCTIONS
Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. Meanwhile mince or grind pork. Blend cornstarch and cold water to a paste; then add to pork along with sherry and ginger juice, mixing well. Divide mixture into 12 parts. Form each into a ball, then flatten into a thick patty. Cool eggs thoroughly under cold running water; then shell. Cut each egg in half lengthwise. Then cut a small slice from the back of each half so that it will lie flat when turned yolk side up. Arrange eggs yolk-side up on a shallow heatproof dish; top each with a meat patty. Steam for 10 minutes (see "How-to Section"). Drain eggs, reserving the liquids. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar, and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour sauce over eggs and serve at once. VARIATION: For the pork, substitute beef. 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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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 45
Total Fat: 5g
Cholesterol: 167.6mg
Sodium: 353.2mg
Potassium: 225.3mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 14.5g