Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Deep-fried Hard-cooked Pigeon Eggs

Eggs

Deep-fried Hard-cooked Pigeon Eggs
Ingredients:
1 cup vegetable oil
2 cups shallots, peeled, skins removed and discarded, each shallot cut in half
20 hard-cooked pigeon eggs, peeled
2 Tablespoons maltose
teaspoon coarse salt
2 Tablespoons oyster sauce
Preparation:
1. Heat wok or small deep pot, add the shallots and deep fry them until crisp, then remove and drain on paper towels.
2. Add the eggs to the wok or pot, and deep-fry them for two or three minutes, then remove and drain well.
3. Remove all but one tablespoon of the oil and reserve. Then cut each egg in half.
4. Put half the shallots on a small serving dish, top with the egg halves, then add the rest of the shallots on top.
5. In a small pot or wok, heat the reserved oil, then add the sugar, lemon juice, salt, and oyster sauce and bring this mixture to the boil stirring it. Pour it over the shallot and egg mixture. Now serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720