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?

Read 7386313 times

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

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Salted Egg Yolks with Pork


Salted Egg Yolks with Pork
5 pigeon eggs, hard cooked for six minutes, then peeled, shells discarded, eggs set aside
3 fresh chicken eggs, beaten until light
2 salted eggs, beaten well
1/4 cup minced or ground pork
1/2 cup chicken stock
1 Tablespoon thin soy sauce
2 teaspoons vegetable oil
1. Cut pigeon eggs in half.
2. Mix beaten eggs with salted eggs, minced pork, chicken stock, and thin soy sauce.
3. Heat oil in wok or fry pan, when hot, add the egg mixture and stir until they start to set, then add the pigeon eggs, cut side down, and steam over boiling water for twelve to fifteen minutes, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720