Sweet-And-Pungent Preserved Eggs

Ready in 1 hour

Top-ranked recipe named "Sweet-And-Pungent Preserved Eggs"

Share it:

Try this Sweet-And-Pungent Preserved Eggs recipe, or contribute your own. "" and "Eggs" are two of the tags cooks chose for Sweet-And-Pungent Preserved Eggs.


Ingredients

Are you making this? 
Sweet-and-pungent sauce
4 Preserved eggs
Salt
4 tb Vegetable oil

Original recipe makes 6 Servings

Servings  

Preparation

1. Prepare a sweet-and-pungent sauce (see recipes). Keep warm in its saucepan. 2. Clean and shell preserved eggs (see "How-to Section"). Cut each in 4 slices. 3. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle lightly with the salt. 4. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1 to 2 minutes); then serve. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Calories Per Serving: 60 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Sweet-And-Pungent Preserved Eggs. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Egg Eggs Egg Wash

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free