Yield: 4 Servings
|4 \N||Salt eggs (allow 1 per serving)|
|\N \N||Water to cover (up to)|
|2 tablespoons||Peanut oil|
1. Wash salt eggs to remove the brine. Then place in a saucepan with cold water and cook slowly 25 to 30 minutes.
2. Shell eggs and cut each in half or quarters.
3. Heat peanut oil to smoking; then pour over eggs. Serve with rice.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .