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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 6|
|Calories from Fat: 358 (76%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 13.7g||68 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 730.7mg||225 %|
|Sodium 509.3mg||18 %|
|Potassium 288.6mg||8 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3g|
|Protein 23.4g||33 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 469
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