Stuffed Eggs: Hard-Boiled, Steamed, Deep

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Stuffed Eggs: Hard-Boiled, Steamed, Deep Ingredients

Water to cover	Oil for deep-frying
6 Eggs	1 c Steaming liquids
3/4 lb Lean pork	2 tb Soy sauce
1 tb Cornstarch	1/2 ts Salt
3 tb Water	1 ts Sugar
1 tb Sherry	1 tb Cornstarch
1 ts Ginger juice

Instructions for Stuffed Eggs: Hard-Boiled, Steamed, Deep

1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. 2. 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. 3. 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. 4. 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. 5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling. 6. 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 , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: EggsCuisine: Uncategorized

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