Iron pot eggs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Eggs | |
| ¼ | pounds | Lean pork |
| ½ | tablespoon | Lard |
| ⅓ | cup | Water |
| ½ | teaspoon | Soy sauce |
| ½ | teaspoon | Salt |
Directions
1. Beat eggs. Mince or grind pork. Melt lard. Combine with water, soy sauce and salt, and mix well.
2. Transfer egg mixture to an iron pot or Pyrex pan large enough for it to expand to about three times its original size. Cover and cook over a very low flame until eggs puff up and push against the lid (about 30 minutes).
Serve at once.
NOTE: Unless eaten immediately, these eggs will shrink. Because of the way they puff up, they're also called Grown Eggs.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Baked eggs
- Dinner eggs
- Favorite baked eggs
- Fried egg
- Fried eggs
- Hard boiled eggs
- Hard cooked eggs
- Hard-boiled eggs
- Indian eggs
- Information on eggs
- Irish eggs
- Oven eggs
- Oven-fried eggs
- Potato brunch eggs
- Potatoes 'n' eggs
- Potatoes and eggs
- Red eggs
- Red-cooked eggs
- Steaming eggs
- Tips for cooking with eggs