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Egg Crescents

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Egg Crescents has a fine taste. Egg Crescents gets it taste from pork cooked in eggs and mushroom, flavored with sherry. Egg Crescents is inspired by many food joints across the world.
  Dried mushrooms 2 Medium
  Boneless lean pork 1⁄4 Pound, finely chopped or ground
  Sugar 1⁄2 Teaspoon
  Soy sauce 1 Teaspoon
  Dry sherry 1 1⁄2 Teaspoon
  Fresh minced ginger 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 4
  Salad oil 3 Tablespoon
  Chinese cabbage 1 , stir fried

Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and finely chop.
Mix together mushrooms, pork, sugar, soy, sherry, the 1/4 teaspoon salt, and ginger.
Beat eggs with the other 1/4 tea spoon salt.
Heat a wide frying pan over medium heat.
When pan is hot, add 2 tablespoons of the oil.
When oil is hot, ladle 2 tablespoons of beaten egg into pan in a circular motion so it forms a 3-inch circle.
Place 2 tea spoons pork filling in center of egg When egg sets on the bottom but is still liquid on top, fold circle in half with a spatula and turn over; press crescent together gently to seal.
Push to side of pan and make a second circle.
Continue cooking and turning first crescent for about 4 minutes or until filling is no longer pink (cut to test).
Remove to a warm platter and keep hot.
Repeat, adding more oil as needed, until all crescents have been cooked.
Serve as appetizers or arrange on a bed of stir-fried Chinese cabbage and serve as a main dish.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 987 Calories from Fat 647

% Daily Value*

Total Fat 73 g112%

Saturated Fat 10.6 g53.2%

Trans Fat 0.8 g

Cholesterol 923 mg307.7%

Sodium 1705.3 mg71.1%

Total Carbohydrates 29 g9.7%

Dietary Fiber 9.3 g37.2%

Sugars 14.2 g

Protein 62 g124%

Vitamin A 770.3% Vitamin C 632.2%

Calcium 99.7% Iron 65.3%

*Based on a 2000 Calorie diet

Egg Crescents Recipe