Hard-boiled salt eggs

Yield: 4 Servings

Measure Ingredient
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, .

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