Sweet-and-pungent Preserved Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Eggs | 6 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 4 | Preserved eggs | |
| 4 | T | Oil |
| Salt |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes). Keep warm in its saucepan. Clean and shell preserved eggs (see "How-to Section"). Cut each in 4 slices. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle lightly with the salt. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1 to 2 minutes); then serve. 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: 83
Calories From Fat: 83
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 48.4mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g