Deep-Fried Coated Eggs

Ready in 1 hour

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1 c Lean pork
1 1/2 tb Cornstarch
Oil; for deep-frying
2 stalks Scallion
2 tb Soy sauce
1/2 ts Salt
4 Eggs
1 tb Sherry

Original recipe makes 6



1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. Shell, but leave eggs whole. 2. Meanwhile mince pork and scallion stalks; then combine with cornstarch, sherry, soy sauce and salt, blending well. 3. Coat each egg with about 3 tablespoons of the pork mixture, using a knife to spread mixture as evenly as possible. 4. Heat oil. Gently lower in coated eggs and deep-fry, basting with hot oil, until golden. Drain on paper toweling. 5. Cut eggs in half lengthwise. Serve on a bed of lettuce strips. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Calories Per Serving: 469 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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