Gold coin eggs
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Red pepper flakes |
| 2 | Scallions (green & white parts), finely chopped | |
| 1 | teaspoon | Minced fresh ginger |
| ½ | teaspoon | Sugar |
| 4 | teaspoons | Rice vinegar |
| ½ | cup | Hot water |
| 4 | teaspoons | Light soy sauce |
| 2 | teaspoons | Oriental sesame oil -------------------- |
| 8 | larges | Eggs, hard-cooked |
| 8 | teaspoons | Cornstarch |
| Oil for frying | ||
Directions
SAUCE
Mix together the ingredients for the sauce; set aside. Peel the eggs; slice into ¼ inch slices. Coat with cornstarch. Heat a thin layer of oil in a frying pan. Fry egg slices on both sides until golden. Arrange cooked slices on a serving platter. Add sauce ingredients to the oil in the pan and heat. Pour over eggs; serve immediately. Yield: 10 - 12 servings.
Typed in MMFormat by cjhartlin@... Source: The Martha Stewart Cookbook.
Posted to MM-Recipes Digest V4 #8 by cjhartlin@... on Feb 22, 1999