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 7396984 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

Many Kinds of Eggs with Doufu


Many Kinds of Eggs with Doufu
2 Tablespoons vegetable oil
2 shallots, minced and deep fried
8 salted duck egg yolks, steamed for ten minutes
4 salted pigeon eggs, steamed for five minutes and then mashed immediately
2 hundred-year eggs, peeled and coarsely diced
1 pound silken doufu, coarsely mashed
1 to 2 Tablespoons shrimp roe
1. Heat oil, add the shallots and both kinds of egg yolks, and stir until they bubble, then add the diced hundred-year eggs and the doufu and stir for four minutes, then transfer to a small pre-heated serving bowl.
2. Put the roe on top, and serve.

Flavor and Fortune is a magazine of:

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